Summer Caprese Pizza with Fresh Tomatoes and Basil

Name: Fresh Summer Caprese Pizza With Basil
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings, one 12- to 13-inch pizza
Cuisine: International
Ingredients: 1 pound pizza dough, homemade or store-bought, at room temperature; 2 teaspoons all-purpose flour, for stretching the dough; 2 teaspoons cornmeal, semolina, or additional flour, for dusting the peel or parchment; 1 tablespoon extra-virgin olive oil; 1 small garlic clove, finely grated or very finely minced; 1/4 teaspoon kosher salt; 3 medium ripe tomatoes, about 1 pound total, sliced 1/4 inch thick; 1/4 teaspoon kosher salt, for seasoning and draining the tomatoes; 8 ounces fresh mozzarella, drained and sliced 1/4 inch thick or torn into bite-size pieces; 1 cup loosely packed fresh basil leaves, large leaves torn if desired; 1 1/2 tablespoons extra-virgin olive oil, for finishing; 1/8 teaspoon freshly ground black pepper; Optional: 2 teaspoons balsamic glaze, for a lightly sweet finish

Imperial June 2, 2026June 2, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings, one 12- to 13-inch pizza
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 40 minutes, using room-temperature dough

Quick Ingredients

1 pound pizza dough, at room temperature
2 teaspoons all-purpose flour, for shaping
2 teaspoons cornmeal, semolina, or flour, for the peel or parchment
1 tablespoon extra-virgin olive oil, plus 1 1/2 tablespoons for finishing
1 small garlic clove, finely grated or minced
1/2 teaspoon kosher salt, divided
3 medium ripe tomatoes, about 1 pound total, sliced 1/4 inch thick
8 ounces fresh mozzarella, drained and sliced or torn
1 cup loosely packed fresh basil leaves
1/8 teaspoon freshly ground black pepper
Optional: 2 teaspoons balsamic glaze

Do This

1. Heat oven to 500°F with a pizza stone, pizza steel, or inverted baking sheet inside for 30 minutes.
2. Slice tomatoes, sprinkle with 1/4 teaspoon kosher salt, and let them sit on towels for 10 minutes; pat dry. Pat mozzarella dry too.
3. Stretch dough into a 12- to 13-inch round or oval on parchment dusted with flour and cornmeal.
4. Mix 1 tablespoon olive oil with garlic and 1/4 teaspoon kosher salt; brush over the dough.
5. Bake the plain garlic-oil crust at 500°F for 8 to 10 minutes, until puffed, crisp, and browned in spots.
6. Cool for 3 minutes, then top with tomato slices, fresh mozzarella, basil, 1 1/2 tablespoons olive oil, black pepper, and optional balsamic glaze.
7. Slice into wedges or squares and serve right away while the crust is warm and the topping is fresh.

Why You’ll Love This Recipe

Fresh and summery: The tomatoes, basil, mozzarella, and olive oil go on after baking, so every bite tastes bright and garden-fresh.
Crisp crust, cool topping: A hot, garlicky flatbread-style crust gives you contrast against the juicy Caprese topping.
Simple ingredients: No long sauce simmering, no complicated toppings, and no special technique beyond heating the oven well.
Perfect for casual meals: Serve it as a light dinner, an appetizer, or a shareable summer lunch with a simple green salad.

Grocery List

Produce: 3 medium ripe tomatoes, 1 bunch fresh basil, 1 small garlic clove
Dairy: 8 ounces fresh mozzarella
Pantry: 1 pound pizza dough, all-purpose flour, cornmeal or semolina, extra-virgin olive oil, kosher salt, black pepper, optional balsamic glaze

Full Ingredients

For the Garlic-Olive Oil Crust

1 pound pizza dough, homemade or store-bought, at room temperature
2 teaspoons all-purpose flour, for stretching the dough
2 teaspoons cornmeal, semolina, or additional flour, for dusting the peel or parchment
1 tablespoon extra-virgin olive oil
1 small garlic clove, finely grated or very finely minced
1/4 teaspoon kosher salt

For the Fresh Caprese Topping

3 medium ripe tomatoes, about 1 pound total, sliced 1/4 inch thick
1/4 teaspoon kosher salt, for seasoning and draining the tomatoes
8 ounces fresh mozzarella, drained and sliced 1/4 inch thick or torn into bite-size pieces
1 cup loosely packed fresh basil leaves, large leaves torn if desired
1 1/2 tablespoons extra-virgin olive oil, for finishing
1/8 teaspoon freshly ground black pepper
Optional: 2 teaspoons balsamic glaze, for a lightly sweet finish

Summer Caprese Pizza with Fresh Tomatoes and Basil – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and warm the baking surface

Place a pizza stone, pizza steel, or an inverted rimmed baking sheet on the center rack of the oven. Heat the oven to 500°F for at least 30 minutes. This long preheat is important because the crust bakes quickly and needs strong heat from below to become crisp before the fresh toppings are added.

If your pizza dough is cold from the refrigerator, let it sit covered at room temperature for 30 to 45 minutes before stretching. The listed total time assumes the dough is already at room temperature.

Step 2: Drain the tomatoes and mozzarella

Arrange the tomato slices in a single layer on a clean kitchen towel or paper towels. Sprinkle them evenly with 1/4 teaspoon kosher salt and let them rest for 10 minutes. This seasons the tomatoes and draws out excess moisture so the finished pizza tastes juicy but not watery.

Meanwhile, pat the fresh mozzarella dry. If your mozzarella is packed in liquid, drain it well and press it gently between towels. Fresh mozzarella is delicious on this pizza, but removing extra moisture helps keep the crust from turning soggy after topping.

Step 3: Stretch the dough

Lightly dust a sheet of parchment paper or a pizza peel with 2 teaspoons cornmeal, semolina, or flour. Sprinkle the dough and your hands with 2 teaspoons all-purpose flour. Gently stretch or press the dough into a 12- to 13-inch round or oval, leaving the edge slightly thicker if you like a puffier rim.

If the dough springs back, let it rest for 5 minutes, then continue stretching. Avoid rolling it too aggressively; gentle stretching preserves the air bubbles that make the crust tender inside and crisp at the edges.

Step 4: Brush with garlic olive oil

In a small bowl, stir together 1 tablespoon extra-virgin olive oil, the grated garlic, and 1/4 teaspoon kosher salt. Brush this mixture evenly over the surface of the dough, going almost to the edges. This creates a simple, savory base for the fresh Caprese topping without needing tomato sauce.

Step 5: Bake the crust

Carefully slide the dough, still on parchment if using, onto the hot pizza stone, steel, or inverted baking sheet. Bake at 500°F for 8 to 10 minutes, rotating once after 5 minutes if your oven has hot spots. The crust should be puffed, golden brown in places, lightly charred on a few bubbles, and crisp around the edges.

If using parchment, trim any overhanging edges before baking so they do not scorch. Parchment may darken at this temperature, which is normal, but it should not touch the oven walls or heating elements.

Step 6: Cool briefly, then add the fresh toppings

Transfer the baked crust to a cutting board and let it cool for 3 minutes. This short pause keeps the mozzarella from melting too much and gives the crust a moment to set.

Pat the tomato slices once more if they look very wet. Arrange the tomatoes and mozzarella over the warm crust, alternating pieces so every slice gets both. Scatter the basil leaves over the top. Drizzle with 1 1/2 tablespoons extra-virgin olive oil and sprinkle with 1/8 teaspoon black pepper. If using balsamic glaze, drizzle on 2 teaspoons in thin lines.

Step 7: Slice and serve immediately

Cut the pizza into 8 slices or 12 smaller squares. Serve right away while the crust is still warm and crisp and the topping is cool, fresh, and salad-like. This pizza is meant to be eaten almost like a flatbread salad, so a little tomato juice and olive oil on the board is part of the charm.

Pro Tips

Use the ripest tomatoes you can find: Since they are not cooked, their flavor matters. In-season tomatoes, heirlooms, or good vine-ripened tomatoes are ideal.
Do not skip draining: Salting and blotting the tomatoes, plus drying the mozzarella, keeps the crust crisp longer.
Top after baking only: Baking the tomatoes and fresh mozzarella changes the whole feel of the recipe. For this fresh Caprese style, keep the topping uncooked.
Let the crust cool for 3 minutes: A just-baked crust is very hot and can make the cheese slump too quickly. A short rest keeps the topping fresh.
Finish with your best olive oil: The final drizzle is a major flavor element, so use a fruity extra-virgin olive oil you enjoy.

Variations

Heirloom Caprese Pizza: Use a mix of red, yellow, orange, and green heirloom tomatoes for a colorful summer version.
Pesto Caprese Pizza: Spread 2 tablespoons basil pesto over the baked crust before adding the tomatoes and mozzarella.
Prosciutto Caprese Pizza: Add 2 ounces thinly sliced prosciutto after the mozzarella for a salty, savory variation.

Storage & Make-Ahead

This pizza is best eaten immediately because the fresh tomatoes release juice as they sit. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat the crust portion in a 375°F oven for 5 to 7 minutes if desired, but know that the fresh topping will soften. For the best make-ahead approach, slice and salt the tomatoes up to 2 hours ahead, drain the mozzarella up to 1 day ahead, and keep both covered in the refrigerator. Bake the crust and assemble just before serving.

Nutrition (per serving)