Go Back
+ servings
Caprese Pizza Recipe Image

Caprese Pizza Recipe

This delicious Homemade Caprese Pizza is filled with mozzarella, tomato, and basil and baked in the oven for under 15 minutes. Easy and delicious weeknight dinner for everyone in the family.
Course Dinner
Cuisine Italian
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 8 slices
Calories 267kcal


For The Tomatoes:

  • 1 ½ cups cherry tomatoes halved (heirloom tomatoes or Roma tomatoes would also work)
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

For The Basil Mixture:

  • ¾ cup fresh basil leaves loosely packed - more to use as a garnish at the end
  • 3 cloves of garlic minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon olive oil

For The Pizza:

  • 1 lb. store-bought pizza dough thawed if frozen
  • 8 oz. fresh mozzarella, cut/torn into small pieces (227 grams)
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons balsamic reduction optional


  • Place the oven rack at the very top setting and preheat the oven to 450 F (232C) degrees.
  • Place tomatoes on a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Give them a toss. Roast until tomatoes start to burst, 9-10 minutes. Set aside. Do not turn the oven off.
  • Place a sheet pan or a pizza stone on the top shelf in your oven.
  • While the tomatoes are roasting make the basil mixture. To do so, place basil, garlic, salt, and pepper in the bowl of a food processor. Pulse a few times to break it into smaller pieces. While the machine is running, drizzle it with olive oil. You may have to scrape the sides with a spatula a few times to turn it into a paste.
  • Roll the pizza dough into a 14.5-inch circle. Spread it evenly with the basil mixture leaving an inch on the sides. The basil sauce will be a very thin layer. Scatter the roasted tomatoes and mozzarella pieces on top. Lightly brush the sides with olive oil.
  • Using a pizza peel or the back of a sheet pan, carefully slide the pizza onto the preheated sheet pan or pizza stone. Bake 12-14 minutes or until the cheese is totally melted and the sides turned golden brown.
  • Remove from the oven and sprinkle it with fresh basil. Let it rest for a few minutes, cut into 8 slices, drizzle with the balsamic reduction (if using), and enjoy.



  • Do not skip roasting the tomatoes: It may sound like an extra step but roasting tomatoes is a crucial step in that it helps with getting rid of some of the juices of the tomatoes and prevents your pizza from turning soggy after it is fully baked.
    Though I have to mention, even after they are roasted you will end up with some juices on the baking sheet. I usually leave those behind (use them in salad dressings) and just use the tomatoes instead.
  • A quick note on oven temperature: In my 450 F degree oven, this 14.5-inch Caprese pizza cooked in 12-13 minutes (or you can keep it in there until cheese is melted). However, in a hotter (i.e. 500 F degree) oven, it might cook in about 9-10 minutes. Luckily, you can get your cues of doneness from the edges because they turn golden brown when it is time to take it out of the oven.
  • Caprese Pizza with Balsamic Glaze: It is traditional to drizzle Caprese Salad with balsamic reduction (aka balsamic glaze). If you have some, feel free to finish it off with a drizzle of it.
  • To store: If you have any leftovers place in an airtight container and store in the fridge. When ready to serve, warm each slice in a preheated 300 F degree oven for 5-10 minutes.
  • No pizza pan, no problem: If you do not have a pizza pan, you can bake the pizza on a large cookie sheet as well.


Calories: 267kcal | Carbohydrates: 29g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 809mg | Potassium: 94mg | Fiber: 1g | Sugar: 5g | Vitamin A: 447IU | Vitamin C: 7mg | Calcium: 152mg | Iron: 2mg