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The Ultimate Thin-Crust Caprese Pizza (With a No-Yeast, 15-Minute Dough!)

A slice of Caprese Pizza served with a side of cannellini bean salad.

A from-scratch recipe for a thin-crust Caprese pizza, featuring a quick, no-yeast dough that comes together in minutes. The crust is pre-baked with a simple garlic oil and Parmesan topping until crisp. It is then finished with fresh toppings of sliced mozzarella, heirloom tomatoes, and basil leaves, capturing the essence of a Caprese salad. The pizza is served with a complementary cannellini bean and giardiniera salad on the side.

Ingredients

Scale
  • For the Pizza Dough & Toppings:
  • 1 cup all-purpose flour, plus more for dusting
  • 1/4 teaspoon baking powder
  • Kosher salt
  • 5 tablespoons extra-virgin olive oil
  • 1 small clove garlic, grated
  • 1/4 cup grated parmesan cheese
  • 8 ounces fresh mozzarella cheese, thinly sliced
  • 3 medium heirloom tomatoes (about 1 1/4 pounds)
  • Small fresh basil leaves for topping
  • For the Bean Salad:
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2/3 cup drained giardiniera (Italian pickled vegetables), chopped
  • 2 tablespoons brine from the giardiniera jar
  • 1/2 cup fresh basil, torn
  • 2 tablespoons chopped fresh parsley
  • Freshly ground black pepper

Instructions

  1. Place a pizza stone or an inverted baking sheet in the lower third of the oven and preheat to 450°F.
  2. Make the Pizza Dough: In a medium bowl, mix the flour, baking powder, and 1/2 teaspoon of salt. Stir in 1/3 cup of water and 2 tablespoons of olive oil until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 1-2 minutes until it forms a smooth ball. Wrap in plastic wrap and let it rest at room temperature for 15 minutes.
  3. Prepare the Toppings and Salad: While the dough rests, slice the heirloom tomatoes, place them on paper towels, and sprinkle lightly with salt to draw out excess moisture.
  4. In a large bowl, toss together the cannellini beans, chopped giardiniera, giardiniera brine, torn basil, parsley, and 1 tablespoon of olive oil. Season with salt and pepper and set aside.
  5. Bake the Pizza Crust: Roll out the rested dough into a 12-inch round on a lightly oiled piece of parchment paper. Slide the parchment with the dough onto an inverted baking sheet for easy handling.
  6. In a small bowl, mix 1 tablespoon of olive oil with the grated garlic. Rub this mixture all over the dough. Sprinkle the parmesan cheese on top.
  7. Slide the parchment paper with the dough onto the hot pizza stone in the oven. Bake for about 8 minutes, until the crust is browned and crisp.
  8. Assemble and Serve: Remove the baked crust from the oven. Top it with the sliced mozzarella and the salted heirloom tomatoes. Garnish with fresh basil leaves.
  9. Drizzle with the remaining 1 tablespoon of olive oil and season with salt and pepper.
  10. Serve the pizza immediately with the prepared bean salad on the side.

Notes

  • Preheating a pizza stone or an inverted baking sheet is a key step to achieving a crispy, thin crust.
  • This recipe uses a quick, no-yeast dough that only requires a 15-minute rest.
  • Salting the sliced tomatoes and letting them sit on paper towels helps to prevent a soggy pizza.
  • The fresh Caprese toppings are added *after* the crust has been fully baked.

Nutrition

Find it online: https://cookupjoy.com/caprese-pizza/