How do I store leftover caprese pizza?

Store leftover pizza in an airtight container in the fridge for up to 3 days.

How do I reheat homemade pizza?

Reheat leftover fresh tomato pizza on a baking sheet at 300 ° F for 5-10 minutes or until warmed through.

How do I thaw my frozen pizza dough?

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.

How do I avoid soggy crust?

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.

Does it matter what rack I bake my tomato pizza on?

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 .

Fresh Tomato and Mozzarella Pizza Caprese

Name: Fresh Tomato Pizza Caprese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
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

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

Scale

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

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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