This Pizza Caprese recipe is made with a focaccia bread crust and is topped with fresh basil, tomatoes, and mozzarella. Fresh, flavorful, and so easy!
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Creating This Focaccia Pizza Recipe
I have been struggling to make a pizza crust at home that I really, really love. I’ve seen a definite improvement since purchasing a pizza stone, preheating the oven for at least a half an hour before I bake the pizza, and using the highest possible temperature my oven sets to.
Yet still I was not 100% satisfied. Somehow the idea came to me to create a recipe for a focaccia pizza crust. Using this recipe base, I made a few adaptations and tested my new idea out.
My friends, I know this is not a traditional pizza crust by any means. But I think it is my new favorite recipe. It crisps up on the bottom and on the edges so nicely, yet it is still tender inside.
And it doesn’t turn out hard-crunchy like some have in the past. The focaccia pizza dough bakes up thick, but fluffy.
Pizza Caprese Ingredients
This recipe has two parts: the focaccia pizza dough and the pizza caprese toppings. Here’s what you’ll need for both:
- Active dry yeast
- All-purpose flour
- Olive oil
- Fresh rosemary
- Asiago cheese
- Mozzarella cheese
- Fresh basil
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Pizza Caprese
Below are the general steps to making this caprese pizza recipe.
- Make the focaccia pizza dough: I’ve given step-by-step instructions on how the focaccia pizza crust comes together. Make the dough as instructed, then let it rise 50 minutes.
- Assemble the pizza: Turn the dough out onto a floured surface and knead until smooth and elastic.
- Preheat oven to 550 degrees F with a pizza stone on a rack in the top half of the oven.
- Return the dough to the bowl, cover, and let rise in a warm place for 35 minutes.
- Divide dough into quarters, then roll each portion out into rounds just under 1/2 an inch thick.
- Brush each crust with 1 tablespoon olive oil all over.
- Grate 2 tablespoons of asiago on each pizza. Top with a handful of sliced fresh basil and halved cherry or grape tomatoes. Top with chunks of fresh mozzarella.
- Transfer pizza to the pizza stone in the oven. Bake for 9-12 minutes.
For this recipe, I divided the dough into 4 small pizzas, approximately 9 or so inches in diameter, that serve two perfectly with a side salad or fruit (or dessert afterward, as was our case).
If you choose, you could make 2 medium-large sized pizzas instead. Whatever you choose, I’m sure it will be great!
The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.
The variations for this focaccia pizza recipe are only limited by your imagination!
- Rosemary: You can easily switch out the rosemary in the crust for another herb.
- Olive oil: Try using a sauce instead of olive oil on the crust.
- Tomatoes and basil: Try experimenting with different toppings.
What to Serve with Pizza Caprese
Keep things simple by serving this focaccia bread pizza with a green side salad. If you have a little more time on your hands, try one of the following side dishes:
- Lemon Roasted Broccolini
- Italian Mixed Greens Salad
- Bleu Cheese BLT Salad
- Roasted Asparagus
- Easy Roasted Cauliflower
More Homemade Pizza Recipes:
Asparagus Prosciutto Puff Pastry Pizzas might sound fancy but they are super simple to prepare and packed with the flavors of fresh asparagus, prosciutto, sun dried tomatoes, ricotta, and parmesan.
Mini Jalapeño Popper Pretzel Pizzas feature, you got it, a pretzel crust pizza covered in all your favorite jalapeño popper flavors!
This Taco Pizza is a baked pizza version of your favorite Mexican food. You won’t regret this dinner!
This delicious homemade Caramelized Onion, Spinach, and Bacon Pizza has the amazing flavors of a garlic cream sauce, caramelized red onions, crispy bacon and sautéed spinach.
This Homemade Mexican Pizza features a homemade crust, a spiced black bean spread, and tons of veggie toppings. Perfect as a quick dinner or game day snack!
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For the Crust:
- 2 packages active dry yeast
- 2 c warm water
- 6 c flour, divided
- 1/2 c olive oil
- 1/4 c chopped fresh rosemary
- 3 tsp salt
- 8 cloves chopped garlic
- Olive oil
- Asiago Cheese
- Fresh Basil, sliced thin
- 1 1/2 cups cherry or grape tomatoes, halved
- Fresh Mozzarella
- Combine yeast and water; let stand 5 minutes. Whisk in the olive oil and salt. Stir 4 c flour, garlic, and rosemary in a large bowl; make a well in the center. Add yeast mixture; stir until a soft dough forms. Cover and let rise in a warm place for 50 minutes. Dough will be spongy.
- Sprinkle remaining 2 c flour onto a flat surface. Turn dough out onto floured surface, and knead until flour is incorporated into dough. Knead until smooth and elastic, about 5 minutes.
- Preheat oven to 550 degrees F with a pizza stone on a rack in the top 1/2 of the oven. Return to the bowl, cover, and let rise in a warm place for 35 minutes.
- Divide dough into quarters. On a floured surface (I like to use a pizza peel or a sheet of parchment so I can easily transfer the pizza to the stone in the oven).
- Roll each portion out into rounds just under 1/2 an inch thick. Using fingertips dimple the dough all over.
- Brush each crust with 1 tablespoon olive oil all over. Grate 2 tablespoons of asiago on each pizza. Top with a handful of sliced fresh basil and halved cherry or grape tomatoes. Top with chunks of fresh mozzarella.
- Transfer pizza to the pizza stone in the oven.
- Bake at 550 degrees F for 9-12 minutes. Serve immediately.
If you don't intend to use the full amount of dough, divide it after the second rise and place the extra in a gallon-sized zip top bag in the refrigerator. Use the dough within 48 hours. Punch it down and proceed with forming the crust rounds.
Adapted from Rosemary Focaccia Bread
For this recipe, I divided the dough into 4 small pizzas, approximately 9 or so inches in diameter, that serve two perfectly with a side salad or fruit (or dessert afterward as was our case). If you choose, you could make 2 medium-large sized pizzas instead.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 526Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 5mgSodium 950mgCarbohydrates 78gFiber 4gSugar 4gProtein 12g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.