Caprese Pizza Recipe

Preheat and prepare dough

Place a pizza stone or a baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. While the oven heats, stretch or roll the pizza dough on a lightly floured surface to a 12-inch round (about 1/4-inch thick). Transfer dough to a piece of parchment or a lightly floured pizza peel.

Brush the dough lightly with 1 tablespoon extra-virgin olive oil, leaving a 1/2-inch edge for the crust. Sprinkle 1/2 tsp salt and 1/4 tsp freshly ground black pepper over the oiled surface.

Assemble cheeses

Evenly distribute the 3/4 cup shredded low-moisture mozzarella across the dough as the primary melting cheese. Tuck pieces or slices of the fresh Italian-style mozzarella (8 oz) evenly around the pizza so they will melt into soft pockets while baking.

Add raw toppings for baking

Arrange the thin tomato slices and a few thin slices of red onion over the cheeses. Do not overload — keep an even single layer so the dough can bake through. Reserve prosciutto and arugula for after baking so they remain delicate and fresh.

Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and the mozzarella is bubbly and slightly browned.

Remove the pizza from the oven and transfer to a cutting board. Let rest 1–2 minutes before adding cold toppings so cheese settles but remains warm.

Pesto mayonnaise

While the pizza bakes (or in the 1–2 minute rest), whisk together 2 tablespoons pesto and 3 tablespoons mayonnaise until smooth. Taste and adjust — if you want a brighter tang, add 1/2 teaspoon lemon juice. Place the mixture into a squeeze bottle or small spoon for drizzling.

Top the warm pizza with torn or folded slices of prosciutto and a generous handful (about 2 cups) of fresh arugula. Sprinkle the arugula with 1/2 tsp kosher salt and 1/2 tsp lemon juice or a light drizzle of olive oil if desired.

Drizzle about 2 tablespoons balsamic glaze over the pizza in a zig-zag. Finish by drizzling the pesto mayonnaise in thin lines across the pizza. Scatter Parmesan flakes (1/4 cup) evenly over the top. If you like heat, sprinkle 1/4 tsp red pepper flakes.

Slice the pizza into 6–8 pieces and serve immediately so the fresh mozzarella, prosciutto and arugula retain their texture and flavor.