Pesto Caprese Pizza
  • 1 + ½ cup warm water {110-115 degrees}, divided
  • 1 tsp sugar
  • 1 packet instant dry active yeast
  • 4 cups flour
  • 1 tsp salt
  • 2 tsp olive oil
  • a jar of pesto
  • fresh mozzarella, thinly sliced {laid on paper towels to absorb extra moisture}
  • tomatoes on the vine, thinly sliced {laid on paper towels to absorb extra moisture}
  • olive oil
  • salt and pepper
  1. Preheat your oven to 500 degrees, with a pizza stone in there if you have.
  2. Add 1 cup of warm water and the sugar in a measuring cup, stir to dissolve.
  3. Add in the packet of yeast and stir to dissolve. Allow to activate for about 10-15 minutes. It will foam and increase in size so allow for growing space in your measuring cup.
  4. On a clean surface, make a mound with the flour and sprinkle with the salt. Form a well in the center of the mound.
  5. Drizzle the olive oil into the well and carefully pour in the activated yeast.
  6. Slowly work the flour into the liquid with your hands.
  7. Begin to knead the dough, adding a little bit of water as you go {up to ½ cup of warm water}.
  8. Knead the dough until it is well combined, elastic and slightly shiny; about 5 minutes. Flour lightly as needed to prevent sticking to the work surface.
  9. Form the dough into a ball and place into a large bowl. Cover with a kitchen towel and allow it to rise in a warm place.
  10. Allow to rise for 2-3 hours. It should more then double in size.
  11. Cut the dough into 4 even pieces.
  12. Roll the dough out into a thin circle on a lightly floured surface. Place onto a lightly floured pizza peel {if using a pizza stone} or onto a baking sheet {if you don't have a pizza stone}.
  13. Smear a thin layer of pesto sauce on the dough, leaving just a ¾" edge for the crust.
  14. Add some of the sliced tomatoes on next followed by some slices of fresh mozzarella. Season lightly with salt and pepper and pop onto the hot pizza stone in the oven.
  15. The pizza will take about 8 minutes to cook or until the crust is golden and crisp.
  16. Remove from the oven and drizzle very lightly with extra virgin olive oil.
  17. Repeat with remaining dough.
Recipe by LeMoine Family Kitchen at