Four Cheese Caprese Pizza


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
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 1 homemade or store-bought pizza dough (14 - 16 oz)
  • 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


  1. Directions:
  2. 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.
  3. 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. 
  4. 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. 
  5. 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.
  6. For the optional Balsamic Reduction:
  7. 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).
Course: Main Course
Cuisine: Italian
Keyword: Caprese Pizza
Author: Jaclyn


  • Pamela @ Brooklyn Farm Girl: Perfect timing for all our tomatoes we’re harvesting! July 13, 2013 at 1:21pm Reply

  • Jesse: The fresh basil, wow. This looks incredible. :) July 10, 2013 at 2:50am Reply

  • 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. July 7, 2013 at 7:15pm Reply

    • Jaclyn: 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. July 7, 2013 at 8:08pm Reply

  • Julie: Wow, must try this!! Shared on facebook and pinned! Thanks!! July 4, 2013 at 9:24am Reply

  • Jaclyn: Thanks and haha I wish! I think I’ll make it again this week though and you could definitely come over :). July 2, 2013 at 11:16am Reply

  • Desiree: Oh Jaclyn, you had me at caprese!!! This looks absolutely divine! July 2, 2013 at 9:26am Reply

  • Katrina @ Warm Vanilla Sugar: All that cheese is making me swoon! LOVE! July 2, 2013 at 4:33am Reply

  • 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 July 1, 2013 at 10:54pm Reply

    • Jaclyn: 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. July 2, 2013 at 11:18am Reply

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