Caprese Pizzettes


caprese pizza

off-the-vine tomatoes, basil, fresh mozzarella and homemade pesto pizza


  • Your favorite pizza dough (the little doughboy is my quick fix)
  • Homemade basil pesto; approx. 4 tbs
  • Tomatoes, freshly picked from the garden and thinly sliced – use whichever and as many as you want (for this particular recipe I used sun gold cherry). When your garden is done for the season, use stem tomatoes.
  • 4 oz fresh mozzarella
  • Fresh basil, if desired 
  • Balsamic cream (if you don’t have this in your pantry, run to the store NOW.)
  • Sea salt and pepper to taste


  • Heat oven as directed.
  • Roll out pizza dough and placed on prepared sheet. *
  • Spread with pesto, covering the surface.
  • Add tomatoes. Tear cheese into tiny pieces and dot the crust.
  • Season with salt and pepper, if desired.
  • Bake as directed (approx. 12-15 min) until golden brown. Remove, let cool slightly, and cut into bite-sized slices.
  • Drizzle with balsamic cream.

*I prefer a rectangular shape for cutting into appetizer bites. Another option is to roll out dough and cut individual circles using a 2 1/2” biscuit cutter.

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