Go Back
+ servings

Caprese Pizza

Prep Time: 2 hours Cook Time: 32 minutes Total Time: 2 hours, 32 minutes Portions: 8 mini pizzas Serving Size: 7'' diameter pizza
Prep Time20 mins
Cook Time15 mins
1 hr
Total Time1 hr 40 mins
Course: Main Course
Cuisine: european, Italian
Keyword: basil, caprese, italian, mozzarella, pesto, pizza, tomato
Servings: 2 pizzas
Calories: 559kcal
Author: Mélanie


For the dough:

  • 200 g flour
  • 8 g dry yeast I used Fleischmann, one packet
  • ½ teaspoon salt
  • cup olive oil
  • 180 ml warm water

For the toppings:

  • 8 balls size of a golf ball boccocini
  • 8 tablespoon tomato sauce
  • 4 teaspoon pesto
  • 2 pinches salt


  • In a big bowl or on a clean table if you wish, make a little volcano with the flour and in the middle pour the yeast and 20ml of water. Mix it and let is rest 15 minutes.
  • Add the salt, the olive oil and the rest of water progressively, mix with your hand until you obtain a slightly sticky ball. Work the dough a good 10 minutes with your hands.
  • Put in in a bowl, cover it and let it rest for an hour.
  • Sprinkle some flour on your table, separate your dough in 2 equal portions and with the help of a roller, roll it down to make a 7'' diameter pizza.
  • For the topping:
  • Spread 4 tablespoons of tomato sauce on each pizza , slice the ball of boccocini and put it on it. Drizzle 2 teaspoons of pesto on each pizza and sprinkle some salt.
  • Repeat for the other pizza.
  • Bake on some parchment paper for 15 minutes at 400F.




Calories: 559kcal | Carbohydrates: 82g | Protein: 14g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 2mg | Sodium: 1389mg | Potassium: 344mg | Fiber: 5g | Sugar: 3g | Vitamin A: 461IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 5mg