Homemade caprese pizza

Recipe from: 17 August 2010

Ingredients 16
Servings 1
Time 40 mins


  • Dough:
  • 4
    cake flour
  • 2
  • 2
    instant dried yeast
  • 2
  • 2
    olive oil
  • Tomato sauce:
  • 200
    passata/tomato puree
  • mixed herbs
  • sugar
  • salt and pepper
  • Toppings:
  • two handfuls
    grated mozarella
  • 125
    halved rosa tomatoes
  • dried herbs
  • handful
    fresh basil


40 mins
Pizza dough:
Combine all the ingredients together to form a dough, then knead until smooth and elastic (+ - 5 minutes).
Place back into a bowl, cover and allow to proof(rise) in a warm area for +- 30 minutes (should double in size).
If you don't want to use the dough straight away, refrigerate to stop the dough from rising more and use within 2 days.
Preheat the oven to 230 degrees.
Divide dough into 2 balls, then stretch and spread the dough out onto two greased baking trays (you can make your pizza round or rectangular).
Prick holes into the dough with forks and brush with olive oil.
Bake for 5 minutes(this prevents the base from getting soggy).

Make tomato sauce for base:
Combine passata/tomato puree with mixed herbs, sugar, salt and pepper to taste.

Caprese pizza:
Spread one base with tomato sauce.
Top with a large handful of grated mozzarella and about 125 g halved rosa tomatoes.
Sprinkle with a bit more cheese and some dried mixed herbs.
Bake for +- 10 minutes

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