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Caprese Pizza Recipe

Name: Caprese Pizza
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 6 slices
Cuisine: American
Ingredients: 16 oz pizza dough, brought to room temp (or use store-bought); 1 lb mixed cherry, grape and yellow pear tomatoes; 1 tablespoon olive oil; salt and black pepper to taste; 12 oz fresh mozzarella balls (about 12-14 mini balls); 2 oz grated pecorino Romano cheese (optional); balsamic glaze for drizzling (optional); fresh basil leaves for garnish; 0.5 cup basil leaves, packed; 2 cloves garlic; 6 tablespoons extra virgin olive oil; 0.25 teaspoon salt; 0.25 teaspoon pepper

How to make Caprese Pizza with cherry tomatoes, mozzarella, basil oil and optional balsamic drizzle.

4.8 from 137 votes

90 mins

Total Time

slices

Jump to Recipe

How to Make the Best Caprese Pizza

Caprese pizza takes the beloved Italian salad and transforms it into a delicious flatbread that’s perfect for any occasion. With its vibrant combination of roasted cherry tomatoes, creamy fresh mozzarella, and fragrant basil oil, this pizza captures the essence of summer in every bite.

The secret to this pizza lies in the homemade basil oil—a simple blend of fresh basil, garlic, and olive oil that provides a flavorful base instead of traditional tomato sauce. Roasting the cherry tomatoes beforehand concentrates their sweetness and adds a subtle caramelized depth that pairs beautifully with the milky mozzarella.

A drizzle of balsamic glaze just before serving adds the perfect finishing touch, bringing a tangy sweetness that ties all the flavors together. Whether you’re hosting a dinner party or enjoying a casual weeknight meal, this caprese pizza is sure to impress.

Keywordcaprese pizza, caprese pizza recipe, pizza, italian, vegetarian

Ingredients

Pizza

16 oz pizza dough, brought to room temp (or use store-bought)
1 lb mixed cherry, grape and yellow pear tomatoes
1 tablespoon olive oil
salt and black pepper to taste
12 oz fresh mozzarella balls (about 12-14 mini balls)
2 oz grated pecorino Romano cheese (optional)
balsamic glaze for drizzling (optional)
fresh basil leaves for garnish

Basil Oil

Instructions

Prepare the Tomatoes

Preheat oven to 450F.
Set pizza dough on a floured surface and bring to room temp.
If using cherry tomatoes and want to roast them ahead, slice some of the tomatoes in half, leaving some whole. Toss tomatoes with olive oil, a pinch of salt and pepper and place on a parchment-lined baking sheet. Roast in the oven for 10-12 minutes until tender and lightly roasted. Alternatively, use thinly sliced regular sliced tomatoes, no need to roast ahead.

Make the Basil Oil

In a food processor, pulse 1/2 cup packed basil, 2 cloves garlic and salt until chopped finely.
Add 6 tablespoons olive oil, and pulse, scraping down the sides if necessary until combined.

Assemble and Bake

On a floured surface, roll out the pizza dough into a very thin 16-18-inch round (or 20-inch oblong). Place it on a cornmeal-dusted sheet pan or pizza stone.
Spread the basil oil over the crust up to 1/2 inches of the outer edge.
Cut mini mozzarella balls in half and place them on the pizza dough. Sprinkle pecorino romano cheese. Place roasted tomatoes on top, scattering evenly.
Place the pizza in the 450F oven and bake for 10-12 minutes, until the cheese has melted and the crust is crisp. If desired, broil for 1-2 minutes more to give the tomatoes a little extra char.
Remove from oven, sprinkle with torn basil leaves and drizzle with a little balsamic syrup. Serve immediately.

Notes

For best results, use room temperature pizza dough for easier stretching.
Fresh mozzarella can be substituted with burrata for an extra creamy texture.
The basil oil can be made ahead and stored in the refrigerator for up to a week.