This caprese pizza is simple to make, yet so fresh and delicious! It has a crunchy crust topped with ripe cherry tomatoes, mozzarella cheese, and basil, then drizzled with a tangy-sweet balsamic reduction. We skip the sauce so it cooks quickly, and clean-up is a breeze.
This is a summer pizza that has it all: a crunchy crust, sweet cherry tomatoes, melty cheese, and aromatic fresh herbs. With a drizzle of balsamic glaze to finish it off, it’s the perfect alfresco meal.
The secret to this quick-cooking pizza is to skip the sauce. You might be wondering, how do you make a pizza without sauce? After we form a crust with the dough, we rub it with olive oil and sprinkle it with flaky sea salt. Then we top it with cheese and sliced tomatoes and bake it until it’s golden. Before serving, we sprinkle on a few fresh basil leaves and drizzle it with balsamic reduction. It’s that simple!
It’s an easy-to-make, veggie-loaded pizza that showcases the best of summer. Enjoy it with a salad for lunch or dinner, or pack it for a picnic.
Margherita vs Caprese pizza?
Caprese pizza, like caprese salad, stars fresh basil, mozzarella, and the best tomatoes you can find. The ingredients are similar to a margherita or Neapolitan pizza, but the sweet and tangy balsamic glaze makes the caprese unique.
Ingredients
The flavors in this caprese pizza start with tasty ingredients. Here’s everything you’ll need to make it:
- Pizza crust – use your favorite dough, or our no-knead pizza dough
- Olive oil – for drizzling onto the dough and keeping things moist.
- Flaky sea salt – specks of flaky sea salt enhance the flavors and give the crust a little crunch.
- Mozzarella – we use mozzarella balls for that wonderful, fresh, cheesy flavor.
- Tomatoes – cherry tomatoes in the summer are sweet and oh-so flavorful.
- Black pepper – for seasoning and adding depth of flavor.
- Fresh basil – added just before serving, with subtle notes of pepper and citrus.
- Balsamic reduction – this sweet reduction is drizzled on at the end for added flavor.
What kind of crust should I use?
You might be wondering what crust to use for this pizza recipe. Use any homemade or store-bought pizza dough you love, or try our favorite no-knead pizza dough . It’s our absolute favorite restaurant-quality pizza dough recipe, but it does take some planning ahead.
Ideas for serving caprese pizza
Our favorite way to enjoy this pizza caprese is in the open air in the summer, when tomatoes and basil are ripe and plentiful. It’s great on its own or serve it with a salad like our grilled peach salad , arugula and fresh cherry salad , or simple spring mix salad .
Why not wash it down with a chilled glass of white wine or a refreshing cocktail like our strawberry basil mojito .
Caprese Pizza Recipe
- Pin
Ingredients
- ▢ 1 pizza crust (gluten-free if needed (see notes))
- ▢ 2 teaspoons olive oil
- ▢ ½ teaspoon flaky sea salt
- ▢ 5 ounces mozzarella
- ▢ 1 lb cherry tomatoes (cut in half)
- ▢ ½ teaspoon black pepper
- ▢ A handful of basil leaves
- ▢ Balsamic reduction (to drizzle )
Instructions
- Preheat your oven to 450 degrees Fahrenheit. Form the pizza dough into a round pizza crust on a baking sheet. Rub the olive oil over the top then sprinkle with salt. Shred half of the mozzarella and sprinkle it on top. 1 pizza crust, 2 teaspoons olive oil, ½ teaspoon flaky sea salt, 5 ounces mozzarella
- Top with the cherry tomatoes, making sure that most of them are facing cut-side up to prevent the crust from getting soggy. Tear the remaining mozzarella into smaller pieces and scatter them on top of the tomatoes. Sprinkle the pepper over the top. 1 lb cherry tomatoes, ½ teaspoon black pepper
- Bake the pizza for 12-15 minutes, or until the crust is golden and cooked through.
- Remove the pizza from the oven then top with some basil leaves and drizzle with the reduced balsamic vinegar. A handful of basil leaves, Balsamic reduction
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Caprese Pizza Recipe
Ingredients
- 1 pizza crust , gluten-free if needed (see notes)
- 2 teaspoons olive oil
- ½ teaspoon flaky sea salt
- 5 ounces mozzarella
- 1 lb cherry tomatoes , cut in half
- ½ teaspoon black pepper
- A handful of basil leaves
- Balsamic reduction , to drizzle
Instructions
- Preheat your oven to 450 degrees Fahrenheit. Form the pizza dough into a round pizza crust on a baking sheet. Rub the olive oil over the top then sprinkle with salt. Shred half of the mozzarella and sprinkle it on top. 1 pizza crust, 2 teaspoons olive oil, ½ teaspoon flaky sea salt, 5 ounces mozzarella
- Top with the cherry tomatoes, making sure that most of them are facing cut-side up to prevent the crust from getting soggy. Tear the remaining mozzarella into smaller pieces and scatter them on top of the tomatoes. Sprinkle the pepper over the top. 1 lb cherry tomatoes, ½ teaspoon black pepper
- Bake the pizza for 12-15 minutes, or until the crust is golden and cooked through.
- Remove the pizza from the oven then top with some basil leaves and drizzle with the reduced balsamic vinegar. A handful of basil leaves, Balsamic reduction
