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Caprese Pesto Pizza

Caprese Pesto Pizza
  • Prep 25 min
  • Total 40 min
  • Ingredients 6
  • Servings 6
Savory pesto and creamy mozzarella are topped with fresh tomatoes and a balsamic sauce in this delicious recipe!
By Brooke McLay
Created December 3, 2012


  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
  • 1 cup basil pesto
  • 8 large slices (1/2 inch thick) mozzarella cheese
  • 1 pint (2 cups) cherry tomatoes, halved
  • 1/4 cup balsamic reduction sauce, if desired
  • 10 to 15 small basil leaves, if desired


  • 1
    Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • 2
    Unroll pizza crust onto cookie sheet. Spread pesto over crust. Top with cheese slices.
  • 3
    Bake 12 to 15 minutes or until crust edges are golden brown and cheese is melted.
  • 4
    Remove from oven. Top pizza with tomato halves. Drizzle with balsamic reduction sauce. Sprinkle with basil leaves. Serve immediately.

  • Prepared basil pesto can usually be found in both the canned and refrigerated sections of most grocery stores. For the freshest flavor, purchase the refrigerated pesto.
  • Balsamic reduction sauce (also called “drizzle” or “glaze”) is a thicker, sweeter version of balsamic vinegar. You can make it at home by simmering it in a saucepan over medium heat until thick and sticky, or purchase is prepared from most grocery stores.

No nutrition information available for this recipe
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