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How To Make Caprese Pizza

Simple and delicious, cast-iron skillet caprese pizza recipe that comes together for a delicious Friday night pizza meal.
Course Dinner, Lunch
Cuisine Italian
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 10 Servings

Ingredients

  • Homemade pizza dough; Divided in two or store-bought
  • 4 Cocktail Tomatoes; Sliced
  • 6 oz. Store-bought Pesto
  • 6 oz. Mozzarella Cheese; Sliced
  • 1 pk. Fresh Basil Leaves
  • 1 ½ Cups Italian Blend (Farm-style Thick Cut) Cheese; Add more if cooking in two skillets
  • ¼ Cup Balsamic Glaze
  • 1 Egg Yolk; Beaten
  • 2 tsp. Olive Oil; More if needed
  • Salt and Pepper To Taste

Instructions

  • Preheat the convection oven to 425°F (400°F for conventional oven).
    If using the homemade dough, allow the dough to rise once.
    Cut the dough in half, or leave whole to make a 14-16-inch pizza.
    Lightly grease the pan with oil and set aside.
    Use a fork to poke the dough and baste with the egg yolk.
    Par-bake for 8 minutes.
    basting pizza dough
  • Remove the dough from the oven and spread the pesto sauce.
    Next, add in the Italian blend cheese, and alternatively top it with the tomatoes and cheese.
    Drizzle with olive oil and lightly season with salt and pepper.
    Return the dough to the oven and bake for 10 minutes.
    Top with Fresh Basil and Balsamic Glaze.
    pizza dough topped with cheese and tomatoes

Video

Notes

  • If you are using our milk buns dough, it will make a 14 to 16” hand tossed style pizza. If you are using a 8” cast iron skillet, we strongly recommend that you divide the dough into two pieces. If left whole, the dough will become very thick as it bakes. 
  • We recommend you wait a few minutes after the pizza has cooled before sprinkling it with the basil leaves. This keeps the leaves from browning.
  • If you are making your own pizza dough, you only need to let the dough rise once.
  • Instead of using eggs around the edge to baste your dough, try using milk as this will leave you with a softer crust. 
  • Be sure to pat the mozzarella cheese dry before adding to the pizza. This will help to slightly reduce the liquid that’s released when baking. 
 
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