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    Home » Budget Meals

    Pizza Caprese

    Aug 14, 2006 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads · 5 Comments

    Jump to Recipe Print Recipe

    Pizza Caprese - Andrea Meyers

    After posting the Napoletana Pizza Dough recipe, I just had to follow up with my favorite pizza caprese. Our basil and tomatoes are coming in like crazy, and this is certainly a tasty and easy way to enjoy our garden bounty. You just layer on sliced tomatoes and chopped basil, sprinkle on some olive oil, and then top with sliced fresh mozzarella. If you want to get adventurous, throw on some minced garlic. The idea is to keep it simple and allow the flavors of the fresh ingredients to shine.

    Recipe Notes

    You can make the dough a day ahead and keep it in the refrigerator until ready to shape it. You can also use a gluten-free pizza dough.

    I like to mince a clove of garlic and add it to the basil and tomato layer.

    I like the cheese to melt a bit in the oven, so I put it on before baking, but you can also reserve the cheese until the pizza is out of the oven and then lay it on top, which will soften it just a bit before slicing.

    Pizza Caprese - Andrea Meyers
    Print Pin

    Pizza Caprese

    Prep Time15 mins
    Cook Time12 mins
    Total Time27 mins
    Course: Main Course
    Cuisine: Italian
    Diet: Gluten Free, Vegetarian
    Keyword: basil, cheese, pizza, tomatoes, vegetarian
    Servings: 4
    Calories: 176kcal
    Author: Andrea Meyers

    Equipment

    • 12-inch or larger pizza stone or pan
    • paper towels

    Ingredients

    • thin crust pizza dough (or gluten-free dough)
    • 2 roma tomatoes
    • 15 basil leaves (chopped)
    • 8 ounces fresh mozzarella
    • extra virgin olive oil
    US Customary - Metric

    Preparation

    • Preheat oven to 500° F/260° C.
    • Cut tomatoes into thin slices and lay them on a paper towel to soak up excess liquid.
    • Cut the mozzarella into ¼-inch slices and lay them on a paper towel to soak up excess liquid.
    • Chop the basil leaves.
    • Press the dough into a 12-inch circle. Lay the tomatoes on in concentric circles around the dough, about ½-inch away from the edge. Sprinkle on the chopped basil and some olive oil. Lay the sliced mozzarella around the top.
    • Bake for 10 to 12 minutes until crust is browned and cheese is just starting to bubble. Remove from the oven and transfer to a cutting board. Allow to sit 5 minutes, then slice and serve.

    Nutrition

    Calories: 176kcal | Carbohydrates: 2g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 357mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 721IU | Vitamin C: 5mg | Calcium: 292mg | Iron: 1mg
    Tried this recipe?Share in the comments!

    Gluten-Free Pizza Dough

    • How to Make Gluten-Free Pizza Dough
    • Cauliflower Pizza Crust Recipe

    More Pizza Recipes

    Eggplant and Sun-Dried Tomato Pizza - Andrea Meyers
    Eggplant and Sun-Dried Tomato Pizza
    Napoletana Pizza Dough - Andrea Meyers
    Napoletana Pizza Dough
    Stuffed Pizza with Spinach and Chanterelles - Andrea Meyers
    Stuffed Pizza with Spinach and Chanterelles
    « Napoletana Pizza Dough
    Blueberry Granola »

    Reader Interactions

    Comments

    1. Duane says

      August 15, 2006 at 12:14 pm

      Sounds and looks great. I would have to include the garlic myself. Garlic makes almost anything taste better.

      Reply
    2. marge ingersol says

      August 17, 2006 at 5:09 pm

      Wow, I am pretty well known for my pizza but I like the looks of this. It looks like a pizza two could enjoy on romantic summer evening! I look forward to trying this (and the homemeade napolean dough).

      Reply
    3. Kathy says

      March 16, 2009 at 6:27 pm

      I do something very similar, though I soak the tomatoes in balsamic vinegar for a few minutes, and I brush garlic olive oil on the crust before I put down the tomatoes.
      YUM

      Reply
    4. Ceasar Darasin says

      October 31, 2010 at 4:31 am

      Its yummmy!. I love the name caprese, but i would like to ask, an italian name caprese what do you mean the word caprese?. Thank you so very much...its so great...

      Reply

    Trackbacks

    1. I’ve been adopted! at Palate to Pen says:
      September 22, 2008 at 6:19 pm

      [...] It’s hard to choose, but I would say I can eat pizza almost any day of the week, especially pizza caprese. [...]

      Reply

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