
This simple Caprese pizza recipe merges fresh mozzarella, juicy tomatoes, and aromatic basil for an authentic Italian taste. Ready in moments with my guaranteed pizza dough advice!
Who can resist a delightful Caprese salad? I actually enjoyed one on the island of Capri in Italy during our honeymoon, which was a significant moment in my life! This tomato and fresh mozzarella salad has gained immense popularity here in the US, so I thought—why not take all those tasty elements and turn them into a pizza?
After more than ten years of pizza exploration and recipe experimentation, I’ve discovered that this dough and sauce blend is reliably outstanding. It’s perfect for dinner gatherings or even weekday meals, particularly if you whip up a quick pita pizza or naan pizza!
## Suggestions for flawless Caprese pizza
– **Utilize a pizza stone:** I cannot emphasize enough how crucial a well-preheated pizza stone is. I heat mine to 500°F for no less than 30 minutes prior to baking. This creates that crunchy bottom crust which is key to authentic pizza.
– **Refine your sauce skills:** For Caprese pizza, I keep my homemade pizza sauce straightforward—just quality canned tomatoes, garlic, and oregano.
– **Perfect the dough:** Whether you opt for my best pizza dough, thin crust pizza dough, or pizza oven dough, the trick is allowing it to rest properly. That 45-minute rest period gives the ideal texture and makes the dough easy to stretch.
– **Timing for toppings:** Add the cherry tomatoes and basil post-baking. This stops the basil from browning and keeps the tomatoes from releasing too much moisture onto the crispy crust.
## Variation ideas I enjoy
While traditional Caprese pizza is perfection by itself, I’ve tried several variations that my family loves:
– **Burrata Caprese:** Swap out half the fresh mozzarella with torn pieces of burrata cheese for an even creamier experience! Check out my favorite burrata pizza for more.
– **Prosciutto:** For a more filling version, you can add thin slices of prosciutto after baking. It pairs wonderfully with the balsamic reduction!
– **Arugula:** Occasionally I toss in a handful of fresh arugula along with the basil for a peppery kick that balances the richness (as seen in my arugula pizza).
– **Heirloom tomatoes:** You can also incorporate thin slices of larger heirloom tomatoes for varying textures and flavors.
## Serving ideas to create a meal
Caprese pizza is hearty enough to stand alone as a main dish, but I enjoy pairing it with complementary sides that enhance the Italian theme:
– **Begin with antipasti:** Offer an antipasto platter featuring marinated olives, cured meats, and cheeses.
– **Include a salad:** A simple arugula salad dressed with lemon juice and olive oil provides a nice peppery contrast to the rich pizza.
– **For entertaining:** Cut into smaller pieces and present as an appetizer alongside other Italian starters like bruschetta or caprese skewers.
## Storage and reheating advice
Caprese pizza is always best served fresh from the oven, but you can keep any leftover pizza in the refrigerator for up to 3 days in an airtight container.
For reheating, skip the microwave and opt for one of these methods instead:
– **Oven:** Reheat at 350°F for 5-7 minutes until the cheese is bubbly again.
– **Skillet:** Heat a skillet over medium-low heat, place the pizza slice inside, cover, and warm for 2-3 minutes until heated through.
– **Air fryer:** Place a single piece in an air fryer and air fry for a few minutes until crispy.
## Dietary notes
This Caprese pizza recipe is vegetarian.
## Caprese Pizza Recipe
1. **Prepare the pizza dough:** Follow the Best Pizza Dough, Thin Crust Pizza Dough, or Pizza Oven Dough recipes to create the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
2. Place a pizza stone in the oven and preheat to 500°F or get your pizza oven ready.
3. **Create the pizza sauce:** Make the Homemade Pizza Sauce. (You’ll need about ⅓ cup for the pizza; keep the remaining sauce and refrigerate for up to 1 week.)
4. **Bake the pizza:** When the oven is hot, dust a pizza peel with cornmeal or semolina flour. (If you lack a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet, but a pizza peel is a worthy investment!)
5. Stretch the dough into a circle, and then carefully place the dough onto the pizza peel.
6. Spread a thin layer of the pizza sauce over the dough.
7. Sprinkle on the shredded mozzarella cheese and grate the fresh mozzarella, then add a few pinches of kosher salt.
8. Use the pizza peel to gently transfer the pizza