Pizza Caprese

Two of the most delicious things in the world come together in this luscious pizza! Barb L.

Serves: 4


2 10” pizza crusts (the photo shows cauliflower pizza crusts!) or enough pizza dough to make two 10” pizza crusts

1 Tbsp plus more for drizzling Flying Olive Basil Extra Virgin Olive Oil or a Single Varietal of Choice

½ cup pesto, either prepared or use this recipe  Simple Basic Pesto (which tastes much better than any store-bought pesto!) more for drizzling, if desired

4-5 medium really good tomatoes, red, yellow, or green for a little variety, sliced

2 balls fresh mozzarella, about 8 oz each, sliced thin

Approximately 20 basil leaves

Salt and pepper, to taste


Preheat the oven to 450 degrees F. Let it heat for about 15 mins.

When the dough or pre-made crusts are ready, brush a little Flying Olive Extra Virgin Olive Oil on the pan. Place the pizza crust on the pan and spoon about 2-3 Tbsp of pesto on each pizza. With the back of the spoon, spread the pesto evenly across the surface,   stopping about 1” from the edges.

Place the pizza in the oven for about 2-3 minutes until the pesto starts to bubble. Take the pizza out of the oven (Be careful, it’s hot!) and arrange the toppings by placing a tomato slice, then a slice of mozzarella, then a basil leaf until the entire surface is covered. Alternating the colors of the tomato slices (photo above) looks especially appealing. Drizzle the pizza with Flying Olive Extra Virgin Olive Oil. Place the pizza back in the oven and cook about 5-10 minutes (follow package directions) until the cheese softens and the tomatoes are just beginnng to cook.

Remove the pizza from the oven. Drizzle more pesto or some Flying Olive Extra Virgin Olive Oil on the pizza and serve.

Submitted by Barb L.