tomato mozzarella pizza

A classic Caprese Pizza topped with tomatoes, mozzarella, and fresh basil. Use homemade garlic-herb &quot;beer bread&quot; crust or any other type of pizza dough you like.

Caprese Pizza with Garlic Herb Crust

all-purpose flour

dry oregano

instant yeast

garlic powder

salt

onion powder

beer

grapeseed oil

tomato sauce

tomatoes ((see note))

mozzarella cheese, (sliced)

basil, (torn)

red pepper (for serving, optional)

Stir flour, oregano, yeast, garlic powder, salt, and onion powder in a large bowl.

Pour in beer and grapeseed oil and mix until uniform dough forms. (It&#039;s better for the dough to be slightly sticky than dry.)

Cover the dough and let it rest on the countertop 2 hours, or until doubled in size.

Once doubled in size, transfer the dough to a floured surface and divide into two equal pieces. Use the dough immediately, or wrap and refrigerate for up to 3 days or freeze for up to 3 months.

Prepare Garlic Herb Pizza Dough

Preheat the oven to 450 degrees Fahrenheit with the pizza stone inside, if using.

Roll out one portion of pizza dough on a floured work surface to a 12-inch diameter.

Once the oven is preheated, remove the pizza stone and lay the pizza dough on top. (If you don&#039;t have a pizza stone, use a baking sheet instead.)

Spread tomato sauce evenly on the dough, leaving a half-inch of space around the edges for the crust. Arrange tomatoes and mozzarella slices on top of the tomato sauce and transfer the pizza to the oven. Bake 15 minutes, or until the cheese is melted and golden brown.

Remove the pizza from the oven and spread fresh basil on top. Cut into pieces and serve with crushed red pepper if desired.

Make Caprese Pizza

This Greek Flatbread pizza is the perfect quick and easy vegetarian dinner for a busy weeknight! My 5 Minute Flatbread crust creates a crispy, crunchy base that is topped with homemade spinach pesto, mozzarella, feta, artichoke hearts, red onion, grape tomatoes, and black olives. 

Greek Flatbread Pizza

flatbread crusts (homemade

olive oil

spinach pesto

mozzarella

grape tomatoes

red onion

can sliced black olives

artichoke hearts

feta

oregano

Kosher salt

parsley

arugula leaves

Make my quick and easy flatbread recipe and par-bake as instructed. Or purchase two store-bought flatbread crusts.

Divide pesto evenly between the crusts, spreading it in an even layer.

Divide shredded cheese between the two crusts.

Add tomatoes, onion, black olives, artichoke hearts, feta, and oregano along with a pinch of Kosher salt.

Bake for 5-10 minutes or until the veggies are tender and the cheese is melted.

Garnish with fresh chopped parsley and arugula and enjoy!

This was my absolute favorite dinner ever!! Thanks so much for sharing! My family loved it! Will definitely be making it again!!

My husband and I loved this so much! We’ve recently completely overhauled our diet for health reasons and I think this was one of our favorite recipes so far. (And it was soooo easy!!) I didn’t add mozzarella because it bothers us and used regular pesto. Hoping to try the homemade spinach pesto next time. Thank you!!!

Very easy, had most ingredients on hand, everyone loved it! Will make it again!!

This was fabulous! My family’s new favorite! I forgot the arugula, but the pesto was great!  

1 question...what’s the best was to reheat the leftovers??

https://content.jwplatform.com/videos/lKDl8Cuj.mp4

This Mediterranean Flatbread pizza is the perfect quick and easy vegetarian dinner for a busy weeknight!

Easy_Mediterranean_F

This pesto pizza recipe is better than take out and comes together in less than 20 minutes! Use refrigerated pizza dough from the store or my quick and easy pizza dough recipe along with all those ripe tomatoes and overgrown basil from the garden!

Pesto Pizza Recipe

my easy homemade pesto (store bought works too)

tomato,

Gently press dough into a circle and slap it back and forth between your hands to create a 12-14 inch crust. Transfer to a pizza pan. Poke crust all over with a fork. 

Remove from oven and spread pesto across crust, leaving about an inch around the perimeter.

Sprinkle oregano across the pizza as well as a large pinch of Kosher salt.

Bake for 8-10 minutes or until the cheese is melted and the crust is dark golden brown.

Seriously - you are going to LOVE LOVE LOVE this pizza! Get out of your pizza night rut with this delicious vegetarian option!

I made this recipe tonight!  Amazing!
I had made your full pizza dough recipe for your cinnamon rolls recipe, which was also awesome. I froze the other half of the dough and used it tonight to make this pizza. I also used your pesto recipe  that I had made this fall and froze. I will definitely be making this pizza again! There is just something about a simple, fresh pizza that is so satisfying. The sweetness from the warm tomatoes and the freshness from the pesto tie everything together.  The only issue I had was my pan. I used a pizza stone, but I think the results would be better on the pan you suggest, which I do have. The crust just stuck and didn't get as crispy as I would like. Next time I'm going to try the other pan.  Thank you for all of the great recipes!!!

Hey Kylie!  I just wanted to tell you that I made this crust again. I made it Sunday and we had it tonight. We made early Valentine's heart shaped pizza's!  They were perfect.  The crust was amazing and didn't stick this time!  Thanks for the advice!  Let me know if you want a photo.

https://content.jwplatform.com/videos/8TXibakR.mp4

The perfect farewell to summer! This pesto pizza recipe will use up all those ripe tomatoes and overgrown basil from the garden! It comes together in just minutes with store-bought pizza dough or my favorite no knead dough recipe.

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Top 3 tomato mozzarella pizza recipes from across the web

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The most viewed tomato mozzarella pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine