Pizza Caprese

I make pizza at home about once a week.  We love pizza.  As summer approaches and garden tomatoes and basil become available, I like to make Pizza Caprese.  I love the simplicity of flavors this recipe produces.

I have two pizza stones and have experimented with using them.  I’ve learned that heating the stones while the oven is heating makes a huge difference in the crispness of the crust.  I will tell you, however, that the stone could be hard to handle and is VERY hot.  Another thing you will need to think about is where you shape your pizza dough.  It should be near the stove so that when you are ready to transfer it to the hot stone, you don’t have to move the dough too far (as it might stretch in ways you don’t want it to).


  • fresh or frozen (defrosted) pizza dough
  • 2 roma tomatoes
  • 15 basil leaves, chopped
  • 8 ounces fresh mozzarella
  • extra virgin olive oil


  • Place pizza stone in oven and preheat oven to 500° F.
  • Cut tomatoes into thin slices and lay them on a paper towel to soak up excess liquid.
  • Cut the mozzarella into 1/4-inch slices and lay them on a paper towel to soak up excess liquid.
  • Chop the basil leaves.
  • Flour counter or board and press the pizza dough into a 12-inch circle.
  • When oven is heated, carefully remove pizza stone and place on stovetop
  • Move pizza dough onto hot pizza stone being careful not to get burned
  • Lay the tomatoes on in concentric circles around the dough, about 1/2-inch away from the edge.
  • Sprinkle on the chopped basil and some olive oil.
  • Lay the sliced mozzarella around the top.
  • Place back in oven and bake for 10 to 12 minutes until crust is browned and cheese is just starting to bubble.
  • Carefully remove from the oven.
  • Allow to sit 5 minutes, then slice with a pizza cutter and serve
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