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Pesto Caprese Pizza

Pesto Caprese Pizza

Pesto Caprese Pizza made with a simple dough that's ready to bake in just 10-minutes, making pizza night the easiest night of the week!
5 from 1 vote
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Course: Main Course
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6



  • 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


  • 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


  • 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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