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Caprese pizza isn’t just Caprese-salad-on-dough. It’s peak summer in slice form. Juicy tomatoes, torn basil, and a drizzle of balsamic glaze for that sweet, sharp finish that makes it feel intentional. It’s the perfect patio dinner for family pizza night.
Caprese pizza isn’t trying to reinvent anything; it’s just summer, melted. It’s a take on Margherita pizza and Caprese salad that just makes sense. You get juicy tomatoes, torn basil (ideally from your backyard, if you’re that person), and milky cheese doing its thing on a blistered crust. Finish it off with a drizzle of balsamic glaze for that tangy hit that makes the whole thing taste intentional.
Want more easy pizza recipes? You’ll love this pesto chicken pizza and this simple but impressive Grandma pizza.
Table of Contents
What Is a Caprese Pizza?
Picture a Caprese salad baked onto a pizza crust, and there you have it—Caprese pizza. Pillow-y mozzarella, thinly sliced tomatoes, and torn fresh basil leaves, all finished with a drizzle of sweet and tangy balsamic glaze. The glaze is what really sets this pizza apart from the Margherita or Neapolitan pizzas. All three have similar flavors and ingredients, but the balsamic glaze makes the Caprese.
Why You’ll Love It
- Fresh, simple ingredients you can snag from your very own garden
- Quick to assemble
- Can bake it on a pizza pan for ease, or go the rustic route and make it a cast-iron pizza
- Fancy enough for date night, and basic enough for kids to enjoy
Ingredient Overview
A quick look at the essentials before we dive into the recipe card:
- Pizza dough: I like using my homemade one-hour no-knead pizza dough. It’s quick, simple, and works well on any sort of pan.
- Sauce: You can use an easy marinara sauce or go for a fresh Neapolitan sauce.
- Mozzarella: Thinly sliced fresh mozzarella is the way to go. If you can get your hands on some fresh Buffalo mozzarella, treat yourself. It’s super rich and creamy, and is a total treat.
- Balsamic glaze: It’s important to not confuse this with balsamic vinegar or balsamic vinaigrette. The glaze is what happens when balsamic vinegar cooks down to a thick and syrupy consistency. It’s often sweetened with a touch of honey or sugar to balance the tartness. For convenience, you can buy it as a glaze in most grocery stores.
Step-by-Step: How to Make Caprese Pizza
Step 1: Get the Dough Sorted
If you’re making dough from scratch, plan ahead so it’s actually ready when you are. My one-hour no-knead pizza dough is easy and reliable. Using store-bought? Let it come to room temp and rise as directed so it stretches without fighting you.
Step 2: Oil the Pan, Stretch the Dough
Crank the oven to 550ºF and set a rack in the center.
Generously slick a large pizza pan with olive oil and scatter over some cornmeal (optional, but it gives great texture). Drop the dough in the center and gently press it outward, working toward the edges. Take your time—no thin spots, please! You want it evenly stretched and relaxed.
Step 3: Add Toppings
Scoop about 1 cup’s worth of sauce into the middle of the pizza with a ladle and gently spread it out towards the edges in a circular motion, leaving enough space for the crust. Top the sauce with thinly sliced mozzarella and sliced tomatoes.
Optional: Before adding the sauce, brush olive oil over the top of the pizza, then sprinkle some garlic salt and corn meal over the crust area for extra texture and flavor.
Step 4: Bake Until Golden & Bubbly
Pop the pizza into the oven and bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Step 5: Drizzle the Glaze, Scatter The Basil
Drizzle the balsamic glaze over the entire pizza in zigzag motions and, finally, tear up the basil and scatter it all over.
Let the pizza sit for about 5 minutes before slicing into it. (I highly recommend a pair of pizza-cutting scissors.)
Recipe Tip
If you can’t find balsamic glaze at your grocer, you can make a reduction with balsamic vinegar. Bring 1 cup of balsamic vinegar to a boil on the stovetop and let it simmer until reduced to about 1/4 cup. The vinegar at this point will have turned into a thick, sticky, and sweet glaze. Stir in a teaspoon of honey at the end if you want to add a bit more sweetness.
Substitutions & Variations
- Gluten-Free Option: Use a GF pizza shell or a good homemade GF pizza dough recipe.
- For Dairy-Free: I haven’t tried it, but I’ve read a lot of great things about Miyoko’s cashew milk mozzarella.
- No Fresh Mozzarella? No problem. You can totally use a good shredded pizza cheese.
- Add Heat: Sprinkle some crushed red pepper flakes over the pizza before serving.
Storage, Freezing, & Reheating
- Fridge: Let the slices cool completely, then store in an airtight container or wrap each one in plastic wrap or foil. Keep them on a lower shelf toward the back where it’s coldest—this helps them stay fresh and prevents drying out. Short on space? A collapsible silicone pizza container keeps everything neat and your slices intact for 3–4 days.
- Freezer: Cool the slices first, then wrap each one tightly in plastic wrap and add a layer of foil to guard against freezer burn. Tuck the wrapped slices into a freezer-safe zip-top bag or airtight container and freeze for up to 2 months.
- Reheat: For that crispy-edged perfection, use an air fryer or toaster oven—heat in 2-minute bursts until warmed through. If you’re going the microwave route, heat in 25-second intervals until hot (though you’ll sacrifice some of that crispness).
What to Serve With This Pizza
- Air Fryer Buffalo Wings
- Side Salad for Pizza
- Salad With Homemade Caesar Dressing
- For crust dipping, Dill Pickle Buttermilk Ranch Dressing
Frequently Asked Questions
Just think about Caprese salad: fresh mozzarella, tomato slices, fresh basil, and a drizzle of balsamic glaze.
The main difference is the drizzle of balsamic glaze. Some sources say the big difference is the Caprese’s use of Buffalo mozzarella instead of cow’s milk mozzarella, but I don’t
Caprese pizza basically taste like summer thanks to its juicy tomatoes and fresh b
Easy Caprese Pizza
Ingredients
- 1 lb ball of fresh pizza dough, homemade or store-bought
- 1 cup marinara sauce
- 8 oz fresh mozzarella, thinly sliced (drain it if in water)
- 2 roma tomatoes, thinly sliced
- 2 TBSP balsamic glaze, give or take, *See notes
- fresh basil leaves, torn
Instructions
- If you’re making dough from scratch, plan ahead so it’s ready when you are. My one-hour no-knead pizza dough is easy and reliable, but store-bought is fine. Let a store-bought dough come to room temp and rise as directed so it stretches out nicely.
- Preheat the oven to 550ºF and set a rack in the center.
- Generously coat a large pizza pan with olive oil and scatter some cornmeal (optional; it adds great texture). Transfer the dough to the center of the pan and gently press it outward, working toward the edges. You want it evenly stretched and relaxed.
- Ladle about 1 cup’s worth of sauce into the middle of the pizza with a ladle and gently spread it out towards the edges in a circular motion, leaving enough space for the crust. Top the sauce with thinly sliced mozzarella and sliced tomatoes.Optional: Before adding the sauce, brush olive oil over the top of the pizza, then sprinkle some garlic salt and corn meal over the crust area for extra texture and flavor.
- Pop the pizza into the oven and bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
- Drizzle the balsamic glaze over the entire pizza in zigzag motions and, finally, tear up the basil and scatter it all over.
- Let the pizza sit for about 5 minutes before slicing.
Have made this several times. Super easy and super good. I use fresh basil from garden. Love it!
I’m so happy to hear this! Being able to use your own grown veggies is the best—especially on a nice and fresh pizza :)