Four Cheese Caprese Pizza

Published July 1, 2013. Updated December 28, 2018

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I made this amazing Caprese Pizza for my birthday dinner as I wanted something exciting and new. Birthdays only come once a year so we need to make them special, right? Unlike my birthday, this Four This will likely be my go-to summer pizza.

Four Cheese Caprese Pizza | Cooking Classy

It’s loaded with cheese and baked to perfection, then removed from the oven and covered with deliciously ripe tomato slices and a generous amount of fresh basil leaves (I chose to add both ingredients on after baking to keep it more traditionally Caprese-like, and it is so good this way).

Then, if you prefer, you can drizzle the top with a simply prepared balsamic reduction. Yes, this pizza has Caprese written all over it. It also gets an added bonus with the addition of three other cheeses (as the traditional Caprese salad only has mozzarella).

If I’m going to leave out the sauce on my pizza I need to make up for it somehow, and an abundance of cheese will definitely do the trick.

Before baking, your pizza should look something like this cheesy goodness… 

four cheese caprese pizza

If you are a grilled pizza lover, like me, this recipe could most definitely be adapted to make individual grilled pizzas. If you want to beat the heat and stay inside, then definitely go with this oven baked version.

Whichever method you choose to cook this pizza, just be sure to try it at least once this summer (then you’ll likely fall in love like me and want to make it time and time again).

Also, you can definitely roll the crust to your preferred thickness, just be sure to give the crust a rimmed edge so those delicious cheeses stay where they should and don’t end up draped along your oven racks. Enjoy!

four cheese caprese pizza


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Four Cheese Caprese Pizza

Such an incredibly delicious homemade pizza recipe! Made with four kinds of cheese, topped with sweet fresh tomatoes and finished with fresh basil and a tangy balsamic glaze.
Servings: 5
Prep20 minutes
Cook10 minutes
Ready in: 30 minutes


  • 16 oz pizza dough , homemade or store-bought
  • 1 1/2 Tbsp olive oil
  • 1 large clove garlic , minced
  • Salt and freshly ground black pepper
  • 4 oz ricotta cheese (about 1/2 cup)
  • 8 oz Galbani® Mozzarella Fresca™ , diced into 1/2-inch cubes
  • 2 oz shredded Asiago cheese (1/2 cup)
  • 2 oz finely shredded Romano cheese (2/3 cup)
  • Red pepper flakes , optional
  • 9 oz Campari or Roma tomatoes , sliced (about 5 Campari or 2 large Roma)
  • 1/2 cup basil leaves
  • 2/3 cup balsamic vinegar , optional


  • Preheat oven to 475 degrees. Place a pizza stone in the oven and heat 30 minutes. If using refrigerated pizza dough, remove dough from refrigerator and allow dough to come to room temperature while pizza stone preheats.
  • Roll pizza dough out into a 13-inch round on a lightly floured sheet of parchment paper, while making a thicker crust along edges of pizza.
  • In a small mixing bowl, stir together olive oil and minced garlic. Brush olive oil evenly over top of crust and season crust with salt and pepper to taste. 
  • Dollop small pieces of ricotta cheese over crust, then sprinkle top evenly with Galbani Mozzarella Fresca, Asiago and Romano cheeses. Sprinkle top lightly with red pepper flakes if desired. 
  • Slide a pizza peel underneath pizza and parchment and transfer pizza to the pizza stone in preheated oven. Bake 8 - 12 minutes until crust is golden brown.
  • Remove from oven and immediately top with tomato slices. Sprinkle basil over top and drizzle with balsamic reduction if desired. Cut pizza into slices and serve warm.
  • FOR THE REDUCTION: Bring balsamic vinegar to a boil in a small saucepan over medium-high heat.
  • Once it reaches a boil, reduce heat slightly and allow to simmer, stirring occasionally until reduced by 2/3 (to 3 1/2 Tbsp).
Nutrition Facts
Four Cheese Caprese Pizza
Amount Per Serving
Calories 565 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 13g81%
Cholesterol 67mg22%
Sodium 1288mg56%
Potassium 245mg7%
Carbohydrates 54g18%
Fiber 2g8%
Sugar 13g14%
Protein 20g40%
Vitamin A 1095IU22%
Vitamin C 8mg10%
Calcium 549mg55%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • Pamela @ Brooklyn Farm Girl

    Perfect timing for all our tomatoes we’re harvesting!

  • T. Hannibal Gray

    This pizza looks good except for one thing. You left all the pulp and seeds in the tomatoes. Use smaller Romanos and you can avoid all that. That is an enormous amount of water that will not cook away and that will pool up on top of the cheese. If you must use very wet tomatoes, de pulp them and cut the meat into triangles or whatever other shape you prefer, but please depulp and deseed them. People who also put wet and slimy tomato pieces in salads should not be let loose near any kitchen.

    • Jaclyn

      Jaclyn Bell

      That is one reason I added them on fresh AFTER baking – so the pizza didn’t end up soggy from the tomato pulp. They are amazing added on fresh and it makes this more Caprese like.

  • Julie

    Wow, must try this!! Shared on facebook and pinned! Thanks!!

  • Jaclyn

    Jaclyn Bell

    Thanks and haha I wish! I think I’ll make it again this week though and you could definitely come over :).

  • Desiree

    Oh Jaclyn, you had me at caprese!!! This looks absolutely divine!

  • Katrina @ Warm Vanilla Sugar

    All that cheese is making me swoon! LOVE!

  • Elisa @ Insalata di Sillabe

    Oh my God! This is definitely the most appealing caprese pizza I’ve ever seen! I’m really glad you tried and enjoyed Galbani mozzarella cheese, since it’s a staple here in Italy!Plus, not only the topping but also the crust of your pizza looks great, so thick and crunchy…can’t wait for Saturday (which is our pizza-day) to be here to try this out.

    xo, Elisa

    • Jaclyn

      Jaclyn Bell

      I hope you do try it and love it Elisa, it’s definitely one of my new favorites! And yes Galbani Mozzarella is also a favorite – it’s sooo good! I love fresh mozzarella and theirs is top notch.