Caprese-inspired Tomato Basil Pizza
Caprese-inspired Tomato Basil Pizza
Ingredients
For the Pizza Dough
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 cup warm water, 105-115°F
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for bowl
For the Pizza Toppings
- 8 ounces fresh mozzarella cheese, sliced or torn into small pieces
- 2 ripe tomatoes, thinly sliced, such as Roma or heirloom
- 1/2 cup fresh basil leaves, whole or roughly torn
- 1 clove garlic, minced
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For Serving
- 2 tablespoons balsamic glaze, for drizzling (optional)
Instructions
- 1
Prepare the pizza dough: In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let sit for 5-10 minutes, or until foamy.
⏱️ 10 min
- 2
Stir in the salt and 2 tablespoons of olive oil. Gradually add the all-purpose flour, mixing with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 5 min
- 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. If using a stand mixer, knead with the dough hook for 4-5 minutes.
⏱️ 7 min
- 4
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
While the dough rises, prepare your toppings. In a small bowl, whisk together the extra virgin olive oil, minced garlic, salt, and black pepper. Set aside.
⏱️ 5 min
- 6
Preheat your oven to 475°F. If you have a pizza stone or steel, place it in the oven during preheating. Otherwise, prepare a baking sheet or pizza pan.
⏱️ 20 min•🌡️ 475
- 7
Once the dough has risen, punch it down gently to release the air. Transfer to a lightly floured surface and gently stretch or roll it into a 12-14 inch circle.
⏱️ 5 min
- 8
Carefully transfer the dough to a piece of parchment paper (if using a pizza stone) or directly onto your prepared baking sheet/pizza pan.
⏱️ 2 min
- 9
Brush the dough evenly with the olive oil and garlic mixture, leaving a 1/2 inch border for the crust. Distribute the fresh mozzarella cheese over the oiled dough, then arrange the sliced tomatoes on top.
⏱️ 5 min
- 10
Bake the pizza for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. If using a pizza stone, slide the pizza directly onto the stone.
⏱️ 15 min•🌡️ 475
- 11
Remove the pizza from the oven. Immediately scatter the fresh basil leaves over the hot pizza. If desired, drizzle with balsamic glaze.
⏱️ 2 min
- 12
Let the pizza cool for a few minutes before slicing and serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Caprese-inspired Tomato Basil Pizza
Ingredients
For the Pizza Dough
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 cup warm water, 105-115°F
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for bowl
For the Pizza Toppings
- 8 ounces fresh mozzarella cheese, sliced or torn into small pieces
- 2 ripe tomatoes, thinly sliced, such as Roma or heirloom
- 1/2 cup fresh basil leaves, whole or roughly torn
- 1 clove garlic, minced
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For Serving
- 2 tablespoons balsamic glaze, for drizzling (optional)
Instructions
- 1
Prepare the pizza dough: In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let sit for 5-10 minutes, or until foamy.
⏱️ 10 min - 2
Stir in the salt and 2 tablespoons of olive oil. Gradually add the all-purpose flour, mixing with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 5 min - 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. If using a stand mixer, knead with the dough hook for 4-5 minutes.
⏱️ 7 min - 4
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
While the dough rises, prepare your toppings. In a small bowl, whisk together the extra virgin olive oil, minced garlic, salt, and black pepper. Set aside.
⏱️ 5 min - 6
Preheat your oven to 475°F. If you have a pizza stone or steel, place it in the oven during preheating. Otherwise, prepare a baking sheet or pizza pan.
⏱️ 20 min•🌡️ 475 - 7
Once the dough has risen, punch it down gently to release the air. Transfer to a lightly floured surface and gently stretch or roll it into a 12-14 inch circle.
⏱️ 5 min - 8
Carefully transfer the dough to a piece of parchment paper (if using a pizza stone) or directly onto your prepared baking sheet/pizza pan.
⏱️ 2 min - 9
Brush the dough evenly with the olive oil and garlic mixture, leaving a 1/2 inch border for the crust. Distribute the fresh mozzarella cheese over the oiled dough, then arrange the sliced tomatoes on top.
⏱️ 5 min - 10
Bake the pizza for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. If using a pizza stone, slide the pizza directly onto the stone.
⏱️ 15 min•🌡️ 475 - 11
Remove the pizza from the oven. Immediately scatter the fresh basil leaves over the hot pizza. If desired, drizzle with balsamic glaze.
⏱️ 2 min - 12
Let the pizza cool for a few minutes before slicing and serving.
⏱️ 3 min