Caprese Pizza with Balsamic Tomatoes

Name: Caprese Pizza with Balsamic Tomatoes
Prep time: 27 min
Cook time: 16 min
Total time: 43 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz (340 g) cherry or grape tomatoes, halved; 2 tbsp (30 ml) balsamic vinegar; 1 tbsp (15 ml) extra-virgin olive oil; 1 clove (3 g) garlic, finely grated or minced; ¼ tsp (1½ g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 16 oz (450 g) pizza dough, at room temperature, divided into 2 equal balls of about 225 g each; 2 tbsp (16 g) all-purpose flour, for dusting the counter; 2 tbsp (20 g) fine cornmeal or semolina, for sprinkling the peel; 1 tbsp (15 ml) extra-virgin olive oil, for brushing the crust; 8 oz (225 g) fresh mozzarella, drained, torn into ¾-inch (2 cm) pieces, and patted very dry; ¼ cup (25 g) Parmesan cheese, finely grated; ½ cup (12 g) fresh basil leaves, loosely packed, left whole or torn just before serving; ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A crisp-edged, blistered crust topped with creamy fresh mozzarella and juicy cherry tomatoes marinated in balsamic vinegar and garlic, then finished with torn basil. Draining the tomatoes and drying the cheese keeps the crust crisp instead of soggy.

Prep: 27 min
Cook: 16 min
Wait: 45 min
Total: 1 hr 28 min
Makes: 2 pizzas, 12 inches (30 cm) each, 8 slices total

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Ingredients

4 servings

For the balsamic tomatoes
12 oz (340 g) cherry or grape tomatoes, halved
2 tbsp (30 ml) balsamic vinegar
1 tbsp (15 ml) extra-virgin olive oil
1 clove (3 g) garlic, finely grated or minced
¼ tsp (1.5 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
For the pizzas
16 oz (450 g) pizza dough, at room temperature, divided into 2 equal balls of about 225 g each
2 tbsp (16 g) all-purpose flour, for dusting the counter
2 tbsp (20 g) fine cornmeal or semolina, for sprinkling the peel
1 tbsp (15 ml) extra-virgin olive oil, for brushing the crust
8 oz (225 g) fresh mozzarella, drained, torn into ¾-inch (2 cm) pieces, and patted very dry
¼ cup (25 g) Parmesan cheese, finely grated
½ cup (12 g) fresh basil leaves, loosely packed, left whole or torn just before serving
¼ tsp (0.5 g) red pepper flakes (optional)

Equipment (7)

Baking stone, baking steel, or heavy baking sheet, about 13×18 inches (33×46 cm)
Pizza peel or an inverted baking sheet for transferring the pizza
Medium mixing bowl
Fine-mesh sieve
Paper towels or a clean kitchen towel
Pastry brush
Pizza wheel or sharp chef's knife

Steps

Before you start

Take the pizza dough out of the fridge 1 hour before shaping so it relaxes and stretches easily without snapping back. This hour is not included in the total time.
Buy fresh mozzarella packed in water (not low-moisture) and drain it as soon as you open it.
Place a baking stone or baking steel on the middle oven rack, or turn a rimless or rimmed baking sheet upside down on it. The oven needs a full 45 minutes at 500°F (260°C) to heat it through.
Read through the steps. The tomatoes marinate and the cheese drains while the oven preheats.

1
Preheat oven and stoneOven 500°F / 260°C
- Place a baking stone, baking steel, or an upside-down heavy baking sheet on the middle rack.
- Heat the oven to 500°F (260°C) and let it heat for a full 45 minutes.
- Do the next three steps while it heats.
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Ready when: The oven has been at 500°F (260°C) for at least 45 minutes, so the stone is too hot to hold your hand over for more than a second or two.
Tip: A stone that is not fully heated gives a pale, floppy crust, so don't shorten the preheat.
2
Marinate the tomatoes
- In a medium bowl, stir together the halved cherry tomatoes, balsamic vinegar, 1 tbsp olive oil, grated garlic, kosher salt, and black pepper.
- Let sit at room temperature, stirring once or twice, for about 20 minutes.
- The tomatoes will soften slightly and release juices.
- Pour them into a fine-mesh sieve set over a bowl and drain for 2 minutes.
- Save the drained liquid for drizzling.
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Ready when: The tomatoes look glossy and slightly softened, with a few tablespoons of dark liquid pooled in the bowl.
Tip: Don't skip draining. Wet tomatoes make the center of the pizza soggy.
3
Dry the mozzarella
- Tear the drained fresh mozzarella into ¾-inch (2 cm) pieces.
- Spread them in a single layer on a double layer of paper towels, cover with more paper towels, and press gently.
- Let them sit while the oven heats, swapping in fresh towels if they soak through.
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Ready when: The cheese feels tacky-dry on the surface, with no visible beads of water.
Tip: Wet mozzarella is the main reason homemade caprese pizza turns watery.
4
Stretch the dough
- Dust the counter lightly with flour.
- Working with one dough ball at a time, press from the center outward with your fingertips, leaving a ½-inch (1 cm) rim.
- Lift and stretch the dough over your knuckles into a 12-inch (30 cm) round about ⅛ inch (3 mm) thick.
- If it springs back, cover it with a towel for 5 minutes and try again.
- Sprinkle the peel with half the cornmeal, set the first round on top, and shake gently to make sure it slides.
- Brush the rim with half the olive oil for the crust.
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Ready when: The dough is an even 12-inch (30 cm) round that slides freely on the peel, with a slightly thicker rim.
Tip: Don't use a rolling pin, which pushes out the air bubbles that give the crust its puff.
5
Top and bake first pizzaOven 500°F / 260°C
- Scatter half the mozzarella (about 113 g) over the dough, leaving the rim bare.
- Spoon on half the drained tomatoes and sprinkle with half the Parmesan.
- Slide the pizza onto the hot stone and bake at 500°F (260°C) for 8 to 9 minutes.
- Remove it with the peel to a wire rack or cutting board.
- Close the oven door and let it recover for 2 minutes before baking the next pizza.
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Ready when: The rim is deep golden with dark brown blisters, the mozzarella is melted with a few browned spots, and the underside is firm and browned when lifted.
Tip: Top the pizza right before it goes in. If it sits on the peel, it can stick.
6
Shape and bake second pizzaOven 500°F / 260°C
- While the oven recovers, stretch the second dough ball to 12 inches (30 cm) as before.
- Sprinkle the peel with the remaining cornmeal, set the dough on it, brush the rim with the remaining olive oil, and top with the remaining mozzarella, tomatoes, and Parmesan.
- Bake at 500°F (260°C) for 8 to 9 minutes, until it looks like the first pizza.
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Ready when: The rim is deep golden and blistered, and the cheese is bubbling and spotted brown.
Tip: If the cheese is melted but the crust is pale, move the pizza to the top rack for the last minute.
7
Finish, slice, and serve
- Scatter half the basil over each hot pizza and drizzle each with about 2 teaspoons of the reserved balsamic tomato liquid.
- Sprinkle with red pepper flakes if you like.
- Let the pizzas rest for 2 minutes, then cut each into 4 slices with a pizza wheel or sharp knife.
- Serve right away.
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Ready when: The basil is bright green and slightly wilted from the heat, and the slices hold their shape when lifted.
Tip: Add basil after baking. In a 500°F (260°C) oven it turns black and bitter.

Good to know

Tips

Use a good-quality balsamic vinegar. A thin, harsh one tastes sharp rather than sweet when it hits the tomatoes.
Keep the toppings sparse. Too much cheese or tomato weighs the center down and keeps it from crisping.
No pizza stone? Preheat an upside-down heavy baking sheet for the full 45 minutes and slide the pizza onto it from a peel.
For extra balsamic flavor, simmer 1/4 cup (60 ml) balsamic vinegar in a small pan over medium-low heat for 8 to 10 minutes, until it coats a spoon. Drizzle it over the baked pizzas.

Make ahead

The tomatoes can marinate (without draining) in the fridge for up to 24 hours. Bring them to room temperature and drain before using. Mozzarella can be torn and dried a day ahead and refrigerated, covered, between paper towels. The dough can be divided and shaped into balls up to 2 days ahead and refrigerated in oiled, covered containers.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: wrap slices tightly and keep up to 3 days. Freezer: not recommended because the tomatoes and fresh mozzarella turn watery. To reheat, place slices on a baking sheet in a 400°F (200°C) oven for 6 to 8 minutes, or in a dry skillet over medium heat, covered, for 3 to 4 minutes, until the bottom is crisp. Add fresh basil after reheating.

Substitutions

fresh mozzarella → low-moisture whole-milk mozzarella, shredded (170 g / 6 oz). Melts more evenly and needs no drying. The flavor is a little less creamy.
cherry or grape tomatoes → 3 ripe Roma tomatoes, sliced ¼ inch (6 mm) thick. Pat the slices dry and toss with the marinade for 15 minutes. Drain them well.
pizza dough → two 8-inch (20 cm) store-bought naan or flatbreads. Bake at 450°F (230°C) for 6 to 8 minutes. The crust will be crisper and less chewy.
Parmesan cheese → finely grated Pecorino Romano. A saltier, sharper flavor. Use slightly less, about 3 tablespoons.