Caprese Pizza

A thin, crispy crust topped with juicy tomato slices and melting mozzarella. Fresh basil added after baking provides a sharp green aroma that cuts through the richness of the olive oil.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 967
• Protein: 41 g
• Carbs: 103 g
• Fat: 45 g

Ingredients

• 800 g Bread dough ( at room temperature )
• 500 g Buffalo milk mozzarella ("di bufala") ( sliced and drained )
• 6 piece Vine tomato ( thinly sliced )
• 2 piece Basil ( fresh leaves )
• 4 tbsp Extra virgin olive oil
• 2 pinch Gray sea salt
• 2 pinch Black pepper ground

Instructions

1. Preparing the base

   Roll out the bread dough on a floured surface. Aim for a thickness of 2 to 3 millimeters to get a base that holds up without being heavy.

2. Topping

   Arrange the tomato and mozzarella slices alternately. Leave a 2-centimeter border to allow the crust to puff up and brown.

3. High-heat baking

   Bake at 240°C. The pizza is ready when the edge is puffed, colored, and the cheese is bubbling and releasing its oil.

4. Fresh finish

   Immediately after baking, scatter the basil leaves. The residual heat should just wilt the leaves to release their essence without burning them. Finish with a drizzle of olive oil.

Chef's tips

• Drain your mozzarella 30 minutes before using to prevent the dough from getting soggy from the whey.
• Basil should never go in the oven; it loses its flavor and turns black. Always add it at the last second.

Storage

Consume immediately to keep the crust crispy. Do not freeze once topped.