Pizza Caprese with Garlic Focaccia Crust Recipe

Name: Pizza Caprese with Garlic Focaccia Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages (7g Packet) Active Dry Yeast; 2 cups Warm Water; 6 cups All-purpose Flour, Divided; 1/2 cups Olive Oil; 1/4 cups Fresh Rosemary, Chopped; 3 teaspoons Salt; 8 cloves Fresh Garlic, Minced; ⅓ cups Olive Oil, For Brushing On Pizza Crusts; 8 Tablespoons Asiago Cheese, Grated; 1 bunch Fresh Basil, Sliced; 2 pints Cherry Or Grape Tomatoes; 3/4 pounds Fresh Mozzarella Cheese

Servings: persons

2 packages (7g Packet) Active Dry Yeast
2 cups Warm Water
6 cups All-purpose Flour, Divided
1/2 cups Olive Oil
1/4 cups Fresh Rosemary, Chopped
3 teaspoons Salt
8 cloves Fresh Garlic, Minced
⅓ cups Olive Oil, For Brushing On Pizza Crusts
8 Tablespoons Asiago Cheese, Grated
1 bunch Fresh Basil, Sliced
2 pints Cherry Or Grape Tomatoes
3/4 pounds Fresh Mozzarella Cheese

1
Combine yeast and water; let stand for 5 minutes.
2
Whisk in the olive oil and salt.
3
Stir 4 cups flour, garlic, and rosemary in a large bowl; make a well in the center.
4
Add yeast mixture; stir until a soft dough forms.
5
Cover and let rise in a warm place for 50 minutes.
6
Dough will be spongy.
7
Sprinkle remaining 2 cups flour onto a flat surface.
8
Turn dough out onto the floured surface, and knead until flour is incorporated into the dough.
9
Knead until smooth and elastic, about 5 minutes.
10
Preheat oven to 550 degrees F with a pizza stone on a rack in the top half of the oven (preheat for at least 35 minutes).
11
Return the dough to the bowl, cover, and let rise in a warm place for 35 minutes.
12
Divide dough into quarters.
13
On a floured surface (I like to use a pizza peel or a sheet of parchment so I can easily transfer the pizza to the stone in the oven), roll each portion out into rounds just under 1/2 an inch thick.
14
Using fingertips dimple the dough all over.
15
Brush each crust with 1 tablespoon olive oil all over.
16
Grate 2 tablespoons of asiago on each pizza.
17
Top with a handful of sliced fresh basil and halved cherry or grape tomatoes.
18
Top with chunks of fresh mozzarella.
19
Transfer pizza to the pizza stone in the oven.
20
Bake at 550 degrees F for 9-12 minutes.
21
Serve immediately.
22
Note: if you dont intend to use the full amount of dough, divide it after the second rise and place the extra in a gallon-sized zip top bag in the refrigerator.
23
Use the dough within 48 hours.
24
Punch it down and proceed with forming the crust rounds.

1499

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 packages (7g Packet) Active Dry Yeast, 2 cups Warm Water, 6 cups All-purpose Flour, Divided, 1/2 cups Olive Oil, and more.

Yes, Pizza Caprese with Garlic Focaccia Crust falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pizza Caprese with Garlic Focaccia Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions