Caprese Pizza with pesto, made with a simple dough that’s ready to bake in just 10-minutes, making pizza night the easiest night of the week!
This pizza recipe is one of my favorites to make! It’s fresh and light, but filling and it’s perfect for pizza night – and it includes a 10 minute pizza dough recipe using instant yeast.
Serve this caprese pizza with my pizza side salad, and you’ve got a full menu.
ingredients for caprese pizza
This pizza couldn’t be easier, but put these flavors together and it’s just since a tasty combo.
- pesto: store-bought keeps it easy, but sometimes I’ll use my pistachio pesto as the base.
- cheese: creamy burrata or whole mozzarella. Torn and creamy!
- tomatoes: sliced cherry/grape tomatoes or sliced romas. Can combine the tomatoes.
- basil and parmesan cheese (grated): to garnish
- pizza dough: enough for one 12-inch pie. recipe below.
ingredients for fast pizza dough
This pizza dough comes together with only 10-minutes to rise, using instant yeast. You can use AP Flour or a 1:1 Gluten-Free All-Purpose Flour with the same results.
- all-purpose flour: can sub for 1:1 GF.
- instant yeast: to rise
- salt: for flavor
- sugar: optional but helps feed the yeast
- water (120 degrees to 130 degrees Fahrenheit
- oil: to help from drying out. about 3 tablespoons
how to make 10 minute pizza dough
First, it all starts with instant yeast. Most instant yeasts only have a rise time of 10 minutes – after you’ve spent four minutes kneading (which is oddly therapeutic) and one minute stirring. So 15 minutes total, but only 10 to rise. Then you bake for 12-15 minutes. This all comes together in less than 30-minutes. You can enjoy homemade pizza in less time than it would take to order.
- Make dough: mix flour, yeast, salt, sugar, water, and oil until blended.
- Knead: 4 minutes, then let rest 10 minutes.
- Shape: into a 12-inch circle on a greased pan.
- Top pizza: spread pesto or sauce, add cheese and toppings.
- Bake: 475–500°F for 12–15 minutes.
- garnish: top with basil and parmesan, slice, and serve.
tips to make sure your pizza dough rises
- Make sure your yeast isn’t expired. This is the number one reason that yeast doesn’t rise.
- Another reason yeast doesn’t rise is because you’ve killed off the yeast by using water that is way too hot. You’ll want to add water heated to 120˚F-130˚F and use a thermometer to check the temperature. You don’t need a fancy thermometer to test the temperature.
- If you don’t have a thermometer, just know that the water should be lukewarm, not hot. Water shouldn’t be cold either, yeast won’t activate.
Do I need a stand mixer to make this dough?
No, you can mix and knead by hand. A mixer just makes it quicker and easier.
Can I make this dough ahead of time?
Yes. You can make this 10 minute dough up to 24 hours in advance and refrigerate it, then bring it to room temperature before using.
Can I freeze the dough?
Yes. Wrap the dough tightly in plastic wrap, then in a freezer bag. It can be frozen for up to 3 months. Thaw overnight in the fridge and let it rest at room temp before using.
What to Serve with Homemade Pizza
Caprese Pizza with Pesto pairs perfectly with light, flavorful sides that balance the richness of the crust and cheese. An Italian Side Salad adds freshness, while pimento stuffed mini peppers bring a tangy bite. For something classic, try tomato bruschetta, or add a Mediterranean touch with spanakopita bites. If you’re looking for a simple yet elegant option, prosciutto and mozzarella skewers make the perfect handheld pairing.
other pizza recipes to make
Pesto Caprese Pizza
Ingredients
PIZZA CRUST
- 1-3/4 to 2 1/4 cup all-purpose flour
- 1 envelope Fleischmann’s® RapidRise® Yeast
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons sugar - optional
- 2/3 cup very warm water (120 degrees to 130 degrees Fahrenheit
- 3 tablespoons oil
TOPPINGS
- 1/2 cup pesto sauce - homemade or store bought
- 8 ounces burrata or mozzarella cheese, torn
- ½ cup cherry tomatoes, halved – can also use 1/2 cup roma tomatoes, sliced
- handful of fresh basil, torn into pieces
- grated parmesan cheese, to top - optional
Instructions
- Preheat oven to 425°F.
- To make the pizza dough, combine 1 cup flour, undissolved yeast, salt and sugar in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Let dough rest at this point for 10 minutes.
- While dough is resting, slice or half tomatoes, and tear cheese and basil. Set aside.
- After dough is done resting, pat it with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
- Using a spoon, spread pesto all around the dough leaving room for the crust. Top with the torn burrata or mozzarella and halved cherry tomatoes.
- Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
- Remove from oven and top with freshly torn basil, and parmesan cheese. Cut into 6-8 slices and serve immediately.
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