Pizza Caprese - Pizza with Fresh Tomatoes, Mozzarella and Basil

A recipe for the freshest homemade pizzas, topped with fresh tomatoes, mozzarella and plenty of fresh basil.

Course Lunch, Main course

Cuisine Italian

Nøgleord Pizza

Total Time 1 30

Servings people

Calories 943kcal

Drain the fresh mozzarella balls and squeeze out as much liquid as possible. I like to wrap them in a little kitchen roll and give them a good squeeze, – so they are completely dry.
Divide the dough into 4 and roll out into thin circles about 30 cm in diameter.
Spread the bases with pizza sauce and scatter the grated mozzarella over the top.
*It is a good idea to save a little of the mozzarella and scatter it over the pizzas straight after baking. That way it melts slightly but keeps its fresh, creamy flavour and texture.
Tear two of the fresh mozzarella balls into coarse strips and scatter these over the pizza bases as well, - season with salt and pepper.
Bake the pizzas in the oven at 250°C for about 12-15 minutes, until crisp and golden. Keep an eye on them, - ovens vary.
Tear the last two mozzarella balls into coarse strips and scatter them over the hot pizza bases, - top with the fresh tomatoes and plenty of fresh basil.
Season with freshly ground pepper, and drizzle the pizzas with a little good olive oil before serving, if you like.