Fresh Tomato and Mozzarella Pizza Caprese
by Laura Kanya
June 9, 2023 (updated 4/17/24) Jump To Recipe
If you are craving caprese pizza with fresh tomatoes and sliced mozzarella cheese, there’s no need to call for takeout. At Healthy Seasonal Recipes, our chef-tested and approved recipes help you get dinner on the table fast, and highlight seasonal ingredients. Up today, this Caprese Pizza features fresh tomatoes and is ready in 30 minutes. It has all the components of Caprese salad baked into a gorgeous homemade pizza!
Chef Laura’s Secret: Have you noticed that Fresh Tomato Pizza can get soggy? To prevent this, first we prebake the dough, then drain the tomatoes and fresh mozzarella to soak up extra moisture before topping the pizza.
Table of contents
Do you love Caprese? Try our Penne Pasta Caprese with cherry tomatoes.
Fresh Tomato Pizza Caprese Ingredients
- Pizza Dough: We used store-bought pizza dough but feel free to use your favorite from-scratch pizza dough recipe or this nutritious whole-wheat pizza dough.
- Fresh Mozzarella: Located in the deli or cheese section of most grocery stores. (You can sub in shredded mozzarella if you do not have fresh sliced mozzarella.)
- Ripe Slicing Tomatoes: Any variety of tomatoes works. We used multicolored heirloom tomatoes today. Roma tomatoes are also a fave because they are less watery and have excellent taste.
- Basil: Fresh basil leaves are a must for Caprese
- Italian Seasoning: If you don’t have it use dried oregano and basil mixed together.
- Garlic: A classic with basil, tomatoes and cheese!
- Extra Virgin Olive Oil: We use oil when par baking the crust.
- Kitchen Staples: You’ll need salt, pepper and flour too. Add red pepper flakes for heat.
Chef’s Tip: Bring pizza dough to room temp for at least 30 minutes before use. Pull frozen pizza dough from the freezer, and allow it to thaw in the refrigerator overnight.
How To Make Homemade Caprese Pizza
Step 1: Preheat the Oven
Position the oven rack in the center of the oven. Preheat oven to 500°F.
Step 2: Remove Excess Moisture from Tomatoes and Cheese
On a paper towel-lined large-rimmed baking sheet, place tomatoes, and mozzarella. Cover with paper towels and gently press down to remove excess moisture.
Step 3: Prepare Pizza Dough
Shape pizza dough on a lightly floured surface with a rolling pin into a 12-inch circle. You can also stretch it with lightly floured hands. Transfer the dough to a large piece of parchment paper set on a pizza peel, cutting board, or flat cookie sheet, adjusting to ensure it remains in a circle. Brush dough with olive oil.
Step 4: Prebake the Pizza Dough
Slide the pizza dough on the parchment into the oven, directly onto the rack. (See alternative ways of baking the pizza below if you want to bake it on a pan or stone.) Bake it until the dough is slightly set, about 5 minutes.
Step 5: Top with Tomatoes and Mozzarella
Remove the pizza crust from the oven. Brush the par-baked dough with remaining olive oil and sprinkle with garlic and Italian seasoning. Lay the tomatoes and mozzarella in an alternating pattern around the top of the pizza.
Step 6: Bake the Pizza, Cut and Serve
Slide the pizza back into the oven and bake it until the edges are golden brown and the cheese is melted (about 10-12 minutes.) Remove the pizza from the oven. Cut into slices and sprinkle basil, coarse salt, and freshly cracked pepper over the pizza before serving.
Chef’s Tips From Laura
Store leftover pizza in an airtight container in the fridge for up to 3 days.
Reheat leftover fresh tomato pizza on a baking sheet at 300°F for 5-10 minutes or until warmed through.
Allow frozen pizza dough to thaw in the refrigerator overnight. When ready to bake, remove from the plastic bag and place in an oiled bowl in a warm place for 30 minutes before using. You can leave the dough ball in the bag, however; it may stick somewhat when you try to remove it. If this happens place a little flour on your hands to help remove it.
Unlike pizzas made with tomato sauce or pizza sauce, those with fresh tomatoes can end up too watery and get soggy. We avoided this in two ways. First, pre-bake the dough. Second, drain and towel-dry the tomatoes and mozzarella before arranging them on the par-baked crust.
We prefer to bake on the middle rack for that perfectly even cook. But if you prefer a crispier crust, bake on the lower rack, and if you like a darker top, bake on the top! Read more here about where to bake your pizza.
Variations to Try
- Add your favorite pesto sauce to the crust (instead of oil and garlic) before topping it with fresh mozzarella cheese and tomato slices
- Drizzle with a store-bought balsamic glaze when the pizza comes out of the oven. You can make your own balsamic reduction by simmering balsamic vinegar until thick and syrupy.
What Goes With Fresh Tomato Pizza?
We love salad with pizza: Try with watercress salad, spinach salad with warm bacon dressing or classic caesar salad.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
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Fresh Tomato Pizza Caprese
- Total Time: 25 minutes
- Yield: 1 – 12 inch pizza 1x
Description
This easy Caprese Pizza with fresh tomatoes, basil, and sliced creamy mozzarella cheese is a delicious homemade treat that doesn’t require you to leave your kitchen or call for takeout! Made with 8 ingredients and ready in under 30 minutes, this pizza is a true summertime treat!
Ingredients
- 3–3 oz. small multicolored heirloom tomatoes, thinly sliced
- 8 ounces fresh mozzarella, sliced into 8 slices
- Flour for dusting
- 1 pound prepared pizza dough, whole grain if desired, at room temperature
- 2 tablespoons extra-virgin olive oil, divided
- 1 small garlic clove, thinly sliced
- 1/4 teaspoon dried Italian seasoning
- Garnish with fresh basil leaves, coarse salt, and freshly cracked pepper
Instructions
- Position the oven rack in the center of the oven. Preheat oven to 500°F.
- Meanwhile, place tomatoes and mozzarella onto a paper towel-lined large-rimmed baking sheet, cover with paper towels, and gently press down to remove excess moisture.
- Roll pizza dough with a rolling pin or shape on a lightly floured surface and with lightly floured hands, into a 12-inch circle. Transfer to a large piece of parchment paper set on a pizza peel, cutting board, or flat cookie sheet, adjusting to ensure it remains evenly in the circle. Brush the top with 1 tablespoon of olive oil.
- Bake the dough in preheated oven, until slightly set, about 5 minutes.
- Remove from the oven. Brush with remaining 1 tablespoon olive oil and sprinkle garlic and Italian seasoning. Shingle the tomatoes and mozzarella by alternating around the top of the pizza.
- Bake in the preheated oven by placing the parchment paper directly onto the rack, until the edges of the pizza are golden and the cheese is melted, 10-12 minutes.
- Remove the pizza from the oven. Cut into slices and sprinkle with fresh basil, coarse salt, and freshly cracked pepper.
Notes
Pizza Stone: Place the pizza stone in a cold oven. Then preheat the oven to 500°F for at least 30 minutes up to 1 hour. Instead of baking the pizza on the parchment on the oven rack, instead, slide the pizza onto the hot stone. Use a peel or the back of a baking sheet.
Pizza Steel: This is a new alternative to a pizza stone! This method cooks the pizza about 3 to 5 minutes faster because it conducts a large amount of heat for a longer period of time which gives the pizza the crispiest of crusts.
Baking Sheet: If you are new to making pizza from scratch at home, you may like to bake the Caprese pizza on a pan. And the good news is that it works great! Simply follow the instructions in the recipe, with the only change being that you’ll want to brush 1 to 2 tablespoons oil on the baking sheet or round pizza pan then sprinkle with a little cornmeal before laying your dough out on it. Par bake as directed, then assemble and bake again.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 246
- Sugar: 3 g
- Fat: 10 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 11 g
Laura Kanya
Laura Kanya is a freelance recipe developer and tester in Vermont. She has been active in the food industry for more than two decades in a variety of roles in Vermont, Washington, Pennsylvania, Utah and New York; including pastry chef, chef instructor, executive chef and director of operations in restaurants, resorts, catering, retail operations and food production companies. Most recently working as a recipe tester and developer for EatingWell, Southern Living, Food & Wine, Allrecipes, Martha Stewart Living, and Better Homes & Garden. Laura lives in Vermont with her husband, son, and daughter. She enjoys biking with her family, spin classes, playing racquetball, swimming at the local swimming hole, walking her dog Blue, coffee and pastries with friends and finding the best maple creemees.
Simple, easy, fresh, and cheesy! This pizza Caprese recipe makes a delicious midweek meal!
Agreed, thanks for sharing!
I am in love with the fresh flavors in pizza recipe. It came together easily with the pre-made dough and bake. The perfect appetizer.
Great idea to use it for an appetizer!
This was everything a gourmet pizza should be, and then some! Rich, cheesy and delicious; my whole family loved it!
Glad your family enjoyed it!
I love this! The perfect easy dinner idea, and tastes soooooo fresh.
Yes, it’s best with ripe tomatoes! Thanks for sharing.
Love this Fresh Tomato Pizza Caprese recipe, looks so delicious and easy to make. Definitely will make it for pizza night, easy and healthy. Thanks for sharing 🙂
This is a great pizza to put in the rotation!