This Easy Caprese Pizza is the perfect summer patio dinner. It’s full of fresh flavors and you can use goodies from your garden!
Caprese salad is the ideal summer side when indulging in some good ol’ Italian food. But we took it to the next level and scattered it over homemade pizza—because, well, why wouldn’t we? This pie is basically the illegitimate love child of the classic Margherita Pizza and our Bruschetta Pizza. And it’s a WIN. Sometimes we just need a break from the usual pepperoni with mushrooms. And when we do, this is a top contender.
Picture a Caprese salad baked onto a pizza crust and there you have it—Caprese pizza! Pillow-y mozzarella, thinly sliced tomatoes, and torn fresh basil leaves, all finished with a drizzle of sweet and tangy balsamic glaze. The glaze is what really sets this pizza apart from the Margherita or Neapolitan pizzas. All three have similar flavors and ingredients, but the balsamic glaze makes the Caprese.
White Pizza With Goat Cheese, Fresh Mozzarella & Balsamic Glaze
Nothing complicated here! And the best part is if you garden, you can use your very own juicy tomatoes and fresh basil. Here’s exactly what you’ll need:
A balsamic glaze is balsamic vinegar that’s been reduced to a thicker, stickier, and sweeter liquid. You can purchase balsamic glaze at most grocers, but if you can’t find it, it’s easy to make. Simply bring 1 cup of balsamic vinegar to a boil over the stovetop and let it simmer until the mixture has reduced to about 1/4 cup. The liquid will become much thicker, stickier, and sweeter—perfect for drizzling!
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Caprese Pizza With Pesto And Balsamic Glaze
This Easy Caprese Pizza is the perfect summer patio dinner. It's full of fresh flavors and you can use goodies from your garden!
Making your own balsamic glaze. Bring 1 cup of balsamic vinegar to a boil over the stovetop and let it simmer until the mixture has reduced to about 1/4 cup. The liquid will become much thicker, stickier, and sweeter
Want to jazz up your crust? Brush some olive oil or melted butter over the edges of the dough you left naked for a crust to form. Sprinkle with some garlic salt and/or Italian herbs.When it comes to simple and delicious pizza recipes, it doesn’t get much better than Margherita Pizza. Our favorite homemade pizza is topped with fresh mozzarella, basil, and a drizzle of sweet and tangy balsamic glaze creating a flavor-bomb pizza that we make on repeat.
Margherita Pizza Recipe
There are a few variations of Margherita Pizza floating around out there, but what really sets it apart are tomatoes, fresh mozzarella cheese, and fresh basil. Our Margherita Pizza recipe stays pretty close to that. We used our favorite homemade pizza sauce as a base, then topped it with fresh mozzarella cheese before baking. After pulling it out of the oven, we drizzle it with a sweet and tangy balsamic glaze and sprinkle it liberally with fresh basil. And the end result is a practically perfect pizza that is completely craveable and downright delicious.
When making margherita pizza, it has to be fresh mozzarella. You can buy it in a log, or in pearl form. Either one works. Fresh mozzarella has a high moisture content, so don’t go too overboard or you’ll end up with a soggy crust. You want to see plenty of the sauce peeking through.
Balsamic glaze isn’t a traditional margherita pizza ingredient, but it’s a delicious one! Balsamic glaze can also be called balsamic reduction, and is made by reducing balsamic vinegar. Sometimes a sweetener is added as well. It is thick and sticky with an intense balsamic flavor. If you choose to skip this ingredient, you can top your pizza with the traditional drizzle of olive oil and a sprinkle of flaked salt.
Grilled Chicken Margherita
Our favorite homemade pizza is topped with fresh mozzarella, basil, and a drizzle of sweet and tangy balsamic glaze creating a flavor-bomb pizza that we make on repeat.
Serving: 1 slice | Calories: 310 kcal | Carbohydrates: 49 g | Protein: 12 g | Fat: 8 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 17 mg | Sodium: 840 mg | Potassium: 17 mg | Fiber: 1 g | Sugar: 7 g | Vitamin A: 151 IU | Vitamin C: 0.03 mg | Calcium: 108 mg | Iron: 3 mg
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.The hubs and I have completely spoiled ourselves with homemade pizza. We literally can no longer enjoy pizza delivery because of this recipe! I do cheat a little bit and use store-bought frozen pizza dough from the Whole Foods freezer section. The whole wheat dough tastes wheat-y and comes out thin, crispy, and chewy all at the same time. (Honestly, I tried making my own dough once but yeast is scary and I don’t like to self-sabotage, especially when I’m hungry, so here you have it.) You have to plan ahead, because the dough takes 5 hours to thaw. The hardest part about this recipe is the sauce, which is totally easy! Once you learn how to make this homemade marinara you will have a super simple secret sauce weapon in your pocket!
Fig And Prosciutto Pizza With Balsamic Glaze
Heat the olive oil on stove over medium heat in a large saucepan. Sauté the chopped onion until translucent, and then add garlic until fragrant. Add your San Marzano tomatoes and break them up with a spoon the best you can. Add the tomato paste, brown sugar, couple pinches of salt, and a couple cranks of pepper. Bring to a boil, then reduce heat and let everything simmer together for a while. The chopped basil is added about 30 minutes before you use the sauce. If you like your sauce chunky, leave it as is. If you prefer it smooth (like i do!) then get your blender or immersion stick blender out and start pureeing!
To thaw, place the frozen dough in a large bowl with a kitchen towel covering it. Let sit for 2.5 hours, then flip over, drizzle a little olive oil over top and sides, replace towel on top and let sit for another 2.5 hours. Once completely thawed, it will puff up a bit. Heat the oven to 425 and depending on your desired crust thickness, cut your dough into pieces. I like to cut the dough into 4ths, but we prefer out pizza super thin. If you like a thick crust, use your hands, not a rolling pin, if you like a thin crust, use a rolling pin, not your hands. Working one piece at a time, roll your dough out to your desired thickness, then drizzle a little olive oil over top and rub it into the dough. Prick all over with a fork (so you don’t have bubbles), add a little salt & pepper (trust me, a little coarse salt adds that perfect little crunch), and place in the oven for 6 minutes. It will be partially cooked once you remove it from the oven. Now are ready to add your toppings.
For Margherita pizza, we top ours with sauce, caramelized onions and mushrooms, then fresh mozzarella. If the motz is packed in water, then wrap a paper towel around it to squeeze as much moisture out of the cheese as possible. Rip the mozzarella, don’t cut it. (NOTE: To caramelize onions and mushrooms together, I use sliced baby bella mushrooms and a whole red onion, sliced thinly into rings. Heat a non-stick pan on medium and add a tablespoon of olive oil, sauté the onions with the lid on, add the mushrooms after 20 minutes, lid on, add a drizzle of balsamic after a while too. Cook until desired caramelness is achieved.) Bake your topped pizza at 425 for another 6-8 minutes, or until cheese is melted. Finish with fresh torn basil, bits of goat cheese, and a drizzle of reduced balsamic.
Margherita Pizza {15 Minute}
Tip: If you don’t want to stink up your whole house reducing your own balsamic, the Silly Goose over in E. Nashville sells it by the jar for like $10 (they call it liquid gold, and boy is it ever!).I'm so happy you have found my sweet corner of the internet. Let's have some fun! As a busy Mom of 3, I'm here to help you find the simplicity in cooking. I've already developed easy dinners, side dishes, breakfasts and desserts for you so there is no need to reinvent the wheel. Use my recipes to feed your family!
There was a day last week when the husband was traveling....so like any wife I made everything he doesn't really care for in the span of about 12 hours.
Meal #1 - the greatest sandwich in the world,
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