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Caprese Pizza

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Bothe

Caprese Pizza Recipe Caprese Pizza Recipe

Summer is the best time to feature fresh, bright, and delicate toppings on your pizza. The classic combination of tomato, mozzarella, and basil makes this pizza ideal for any summer gathering. Cut it up and serve it as an appetizer for a large gathering; or serve it whole, alongside a salad, for a quick, easy dinner for two.

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At a glance

Prep
Bake
Total
Yield
1 pizza
Nutrition information

Ingredients

Choose your measure:

Dough

  • 1 1/2 teaspoons instant yeast
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1 tablespoon Pizza Dough Flavor, optional; for enhanced "pizza parlor" flavor
  • 2 teaspoons King Arthur Easy-Roll Dough Improver; or Baker's Special Dry Milk, or nonfat dry milk
  • 2 cups King Arthur Italian-Style Flour
  • 1/2 cup lukewarm water
  • 1 tablespoon King Arthur Italian Italian Herb-Infused Dipping Oil, or olive oil

Topping

  • 1 to 2 tablespoons King Arthur Italian Herb-Infused Dipping Oil, or olive oil
  • 8-ounce ball fresh mozzarella cheese, thinly sliced
  • 2 medium vine tomatoes, thinly sliced
  • 1 teaspoon Pizza Seasoning, or other dried herb blend
  • handful of fresh basil leaves
  • balsamic syrup, optional

Instructions

  1. Place a baking stone (or steel), if you have one, in the top third of your oven. Preheat the oven to 450°F.
  2. To make the dough: Combine all of the ingredients and mix and knead — by hand, mixer, or bread machine — to make a fairly firm yet supple dough. This will take about 5 minutes.
  3. Place the dough in a lightly greased bowl, cover, and allow to rest and relax for 15 minutes.
  4. Lightly drizzle a 12" x 16" piece of parchment paper with oil. Using a rolling pin, roll the dough into an oval, on the parchment, until it's about 1/2" thick, and 7" wide by 15" long. Cover the dough, and let it rest for 30 minutes.
  5. Uncover the dough. Place it on the hot stone in the oven. If you're not using a stone, place it on a baking sheet, then place it on a lower rack in the oven.
  6. After 5 minutes, remove the dough from the oven, and turn it over so that the bottom side is facing up.
  7. Top with the cheese and tomato slices. If you're baking on a stone, return the pizza to the stone. If you're baking on a pan, return the pizza to a rack in the top third of the oven.
  8. Bake for an additional 5 to 10 minutes, or until the crust is brown and the toppings are bubbly. Remove the pizza from the oven, and top with the pizza seasoning, basil, a drizzle of balsamic syrup (if desired), and additional oil.
  9. Serve hot.
  10. Yield: 1 pizza.

Nutrition Information

  • Serving Size 1 slice (64g)
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 150
  • Calories from Fat 60
  • Total Fat 7g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 410mg
  • Total Carbohydrate 16g
  • Dietary Fiber 1g
  • Sugars 1g
  • Protein 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.