Pesto Caprese Pizza With Balsamic Glaze

Quick Recipe Version (TL;DR)

• Yield: 1 large 12-inch pizza, 4 servings
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 pound pizza dough, at room temperature
• 2 tablespoons extra-virgin olive oil, divided
• 1 garlic clove, finely grated or minced
• 1/2 teaspoon fine sea salt, divided
• 1/4 teaspoon black pepper
• 1/4 cup finely grated Parmesan cheese
• 8 ounces fresh mozzarella, torn into bite-size pieces
• 1 1/2 cups cherry tomatoes, halved
• 1/3 cup basil pesto
• 1/2 cup balsamic vinegar
• 1 teaspoon honey or sugar
• 1/3 cup fresh basil leaves
• 1 tablespoon semolina flour or all-purpose flour, for dusting

Do This

• 1. Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F for at least 30 minutes.
• 2. Simmer 1/2 cup balsamic vinegar with 1 teaspoon honey for 10 to 12 minutes, until reduced to about 1/4 cup; cool.
• 3. Toss halved cherry tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and black pepper.
• 4. Stretch dough to a 12-inch round on a floured surface or parchment. Brush with garlic oil and sprinkle with Parmesan.
• 5. Bake the crust for 10 to 12 minutes, until puffed, golden, and lightly charred at the edges.
• 6. Top hot crust with fresh mozzarella, tomatoes, pesto, basil, and balsamic reduction.
• 7. Slice and serve right away while the crust is crisp and the toppings are cool and fresh.

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Why You’ll Love This Recipe

• Fresh, summery flavor: Juicy cherry tomatoes, basil pesto, fresh mozzarella, and balsamic reduction give you classic Caprese flavors on a crisp pizza crust.
• No soggy cheese problem: The crust bakes first, then the mozzarella and tomatoes go on after baking, keeping everything bright, fresh, and creamy.
• Weeknight-friendly: Store-bought dough and jarred pesto make this easy, but the finished pizza still feels special.
• Beautiful with minimal effort: The red tomatoes, white mozzarella, green pesto, and dark balsamic drizzle make it naturally colorful and inviting.

Grocery List

• Produce: Cherry tomatoes, fresh basil leaves, 1 garlic clove
• Dairy: Fresh mozzarella, Parmesan cheese
• Pantry: Pizza dough, extra-virgin olive oil, basil pesto, balsamic vinegar, honey or sugar, fine sea salt, black pepper, semolina flour or all-purpose flour

Full Ingredients

For the Pizza Crust

• 1 pound pizza dough, homemade or store-bought, at room temperature for 45 to 60 minutes
• 1 tablespoon semolina flour or all-purpose flour, for dusting
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, finely grated or minced
• 1/4 teaspoon fine sea salt
• 1/4 cup finely grated Parmesan cheese

For the Fresh Caprese Topping

• 8 ounces fresh mozzarella, well drained and torn into bite-size pieces
• 1 1/2 cups cherry tomatoes, halved
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup basil pesto, homemade or store-bought
• 1/3 cup loosely packed fresh basil leaves, larger leaves torn

For the Balsamic Reduction

• 1/2 cup balsamic vinegar
• 1 teaspoon honey or granulated sugar

Step-by-Step Instructions

Step 1: Bring the dough to room temperature

Take the pizza dough out of the refrigerator 45 to 60 minutes before shaping. Room-temperature dough stretches more easily and is less likely to spring back. Keep it covered with plastic wrap, a clean kitchen towel, or an upside-down bowl so it does not dry out.

Step 2: Preheat the oven and baking surface

Place a pizza stone, baking steel, or inverted rimmed baking sheet on the center rack of the oven. Preheat the oven to 500°F for at least 30 minutes. A thoroughly heated surface helps the crust puff quickly and develop crisp, golden edges. If your oven only goes to 475°F, use that temperature and add 1 to 2 minutes to the bake time as needed.

Step 3: Make the balsamic reduction

In a small saucepan, combine 1/2 cup balsamic vinegar and 1 teaspoon honey or sugar. Bring to a gentle simmer over medium heat, then reduce the heat to medium-low. Simmer for 10 to 12 minutes, stirring occasionally, until the vinegar is reduced to about 1/4 cup and lightly coats the back of a spoon. Remove from the heat and let it cool; it will thicken more as it sits.

Step 4: Prepare the fresh toppings

Drain the fresh mozzarella very well and tear it into bite-size pieces. If it seems watery, place the pieces on a paper towel-lined plate for 10 minutes while you prepare the crust. In a small bowl, toss the halved cherry tomatoes with 1 tablespoon olive oil, 1/4 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Set the tomatoes aside so they become lightly seasoned and juicy.

Step 5: Shape the pizza dough

Lightly dust a piece of parchment paper, pizza peel, or clean work surface with 1 tablespoon semolina flour or all-purpose flour. Place the dough on top and gently press it into a round. Using your fingertips, push the dough outward from the center, leaving a slightly thicker rim. Stretch it into a 12-inch round or oval. If the dough resists, let it rest for 5 minutes, then continue stretching.

Step 6: Season the crust before baking

In a small bowl, stir together 1 tablespoon extra-virgin olive oil, the finely grated garlic, and 1/4 teaspoon fine sea salt. Brush this mixture evenly over the shaped dough, avoiding heavy puddles of oil. Sprinkle 1/4 cup finely grated Parmesan cheese over the top. This creates a savory base that helps the pizza taste complete even though the Caprese toppings are added after baking.

Step 7: Bake the crust until crisp and golden

Carefully transfer the dough, on parchment if using, onto the hot pizza stone, baking steel, or inverted baking sheet. Bake at 500°F for 10 to 12 minutes, until the crust is puffed, crisp on the bottom, golden across the surface, and lightly browned around the edges. If using parchment, you may pull it out after 5 minutes for a slightly crisper bottom, but this is optional.

Step 8: Add the Caprese toppings after baking

Remove the hot crust from the oven and let it stand for 2 minutes so the surface settles slightly. Scatter the torn fresh mozzarella over the pizza, followed by the seasoned cherry tomatoes. Spoon or drizzle 1/3 cup basil pesto across the top in small ribbons and dollops. Finish with fresh basil leaves and a generous drizzle of the cooled balsamic reduction.

Step 9: Slice and serve

Slice the pizza into 6 to 8 pieces and serve immediately. This pizza is at its best when the crust is still warm and crisp while the mozzarella, tomatoes, pesto, and basil taste cool, fresh, and bright.

Pro Tips

• Drain the mozzarella well: Fresh mozzarella can release a lot of liquid. Pat it dry or let it sit on paper towels for 10 minutes before topping the pizza.
• Do not over-reduce the balsamic: Pull it from the heat when it is syrupy but still pourable. If it gets too thick, stir in 1 teaspoon warm water at a time until it loosens.
• Use a very hot oven: High heat gives the crust better lift, browning, and texture. Preheating the stone or baking sheet is worth the extra time.
• Add pesto in small spoonfuls: Instead of spreading it in a thick layer, dot and drizzle it over the toppings so every bite has flavor without making the pizza heavy.
• Season the tomatoes: A little salt, pepper, and olive oil makes cherry tomatoes taste sweeter and more vibrant.

Variations

• Arugula Caprese Pizza: Add 1 cup baby arugula after baking along with the basil for a peppery, salad-like finish.
• Prosciutto Caprese Pizza: Drape 2 ounces thinly sliced prosciutto over the finished pizza before adding the balsamic reduction.
• Spicy Pesto Caprese Pizza: Sprinkle 1/4 teaspoon crushed red pepper flakes over the hot baked crust before adding the mozzarella and tomatoes.

Storage & Make-Ahead

This pizza is best eaten right after topping, because the fresh tomatoes and mozzarella will soften the crust over time. Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place slices in a 375°F oven or toaster oven for 6 to 8 minutes, just until the crust warms and crisps slightly; the fresh toppings will soften. For make-ahead prep, reduce the balsamic up to 1 week in advance and refrigerate it in a covered jar. You can also halve the tomatoes, drain the mozzarella, and prepare the garlic oil up to 1 day ahead. Bring the toppings to room temperature for about 20 minutes before assembling.

Nutrition (per serving)

Calories: 515 kcal | Carbs: 59g | Protein: 20g | Fat: 24g | Saturated Fat: 8g | Fiber: 3g | Sugar: 10g | Sodium: 980mg | Cholesterol: 35mg