White Caprese Pizza Recipe
Make White Caprese Pizza Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
White Sauce & Toppings
Finish & Balsamic Reduction
Method
Dough
Activate yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.
Mix dough
In a large bowl, combine flour and salt. Make a well and add the yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms.
Knead & rest
Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot 45–60 minutes until doubled. (If short on time, let rest 30 minutes.)
White Sauce & Toppings
Make garlic oil
While dough rises, warm 3 tablespoons olive oil in a small saucepan over low heat. Add minced garlic and gently warm for 1–2 minutes until fragrant but not browned. Remove from heat and set aside to infuse.
Prepare ricotta spread
In a bowl, combine ricotta and 1 tablespoon grated Parmesan. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in 1 tablespoon of the garlic-infused oil. Taste and adjust seasoning.
Slice tomatoes and cheese
Slice fresh mozzarella into 1/4-inch pieces (or tear into bite-sized pieces). Thinly slice tomatoes and season them lightly with a pinch of salt and pepper. Tear basil leaves roughly and set aside.
Preheat oven
Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a home oven that won't reach 500°F, preheat to the highest temperature possible (475–500°F).
Shape dough
Punch down risen dough and divide into two equal portions for two 10–12-inch pizzas (or use whole for one large pizza). On a lightly floured surface, stretch or roll each portion into a thin round, leaving a slightly thicker edge for the crust.
Assemble pizza
Brush the stretched dough lightly with the remaining garlic oil (use about 1 tablespoon per crust). Dollop the ricotta mixture across the surface in spoonfuls and gently spread to leave some open spaces. Distribute sliced mozzarella evenly. Arrange tomato slices on top, leaving the edges clear. Sprinkle red pepper flakes and remaining salt and pepper.
Bake
Transfer the pizza to the preheated oven on the stone or hot baking sheet. Bake 8–12 minutes, until crust is golden and cheese is melted and bubbling. Timing depends on oven temperature and pizza thickness.
Finish & Balsamic Reduction
Make balsamic reduction
While pizza bakes, pour 1/2 cup balsamic vinegar and 1 teaspoon honey (or sugar) into a small saucepan. Bring to a gentle boil, then reduce to low and simmer, stirring occasionally, until reduced to about 3–4 tablespoons and syrupy (6–10 minutes). Remove from heat and let cool slightly; it will thicken more as it cools.
Finish pizza
When pizza is out of the oven, let rest 1–2 minutes. If using burrata, place the burrata in the center and gently tear to release creamy interior. Scatter fresh basil leaves over the hot pizza. Drizzle 1 tablespoon extra-virgin olive oil over top, then lightly drizzle the balsamic reduction to taste (about 1–2 tablespoons). Optionally add an extra sprinkle of flaky sea salt and cracked black pepper.
Serve
Slice and serve immediately while hot, with additional basil and balsamic on the side if desired.