Mini Caprese Pizzas Recipe

Ash Tyrrell

Mini Caprese Pizzas Recipe

I still remember pulling these mini Caprese pizzas out of the oven and thinking how something so simple could smell this good. When I made them the first time, I was just looking for an easy snack, but they quickly became a favorite in my kitchen.

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Prep Time 10

Cook Time 15

Servings: 6

Ingredients Method Notes

Ingredients

English muffins – 6 split in half: They create a sturdy, crispy base for the pizzas; whole wheat adds a slightly nutty flavor, while classic keeps it traditional.
Olive oil – 2 tablespoons: Helps the muffins toast evenly and adds richness; extra-virgin olive oil gives the best flavor.
Fresh mozzarella cheese – 8 ounces sliced: Melts smoothly and provides that creamy Caprese taste; avoid pre-shredded cheese for better melting.
Grape or cherry tomatoes – 1 cup thinly sliced: Naturally sweet and less watery, which prevents soggy pizzas.
Fresh basil leaves – 12–15 leaves torn: Adds freshness and aroma; tearing keeps the leaves from bruising.
Balsamic glaze – 2–3 tablespoons: Brings a sweet and tangy finish; a light drizzle is enough to enhance flavor.
Salt – ½ teaspoon: Enhances all the ingredients without overpowering them.
Black pepper – ¼ teaspoon: Adds mild warmth and balances the sweetness of the tomatoes.

Method

Start by preheating your oven to 375°F (190°C). I always line my baking sheet with parchment paper so nothing sticks. Arrange the English muffin halves cut-side up and lightly brush them with olive oil for extra crispiness.
Place a slice of fresh mozzarella on each muffin half. Then layer a few tomato slices on top. Sprinkle with salt and black pepper to bring out the natural flavors of the ingredients.
Slide the baking sheet into the oven and bake for 12–15 minutes. I watch closely during the last few minutes to make sure the cheese is melted and slightly bubbly without browning too much.
Once out of the oven, immediately top each mini pizza with torn basil leaves. Drizzle lightly with balsamic glaze for a glossy, flavorful finish. Serve warm for the best taste.

Notes

I always pat the tomato slices dry with a paper towel to avoid soggy pizzas.
I like to toast the English muffins for 2 minutes before adding toppings when I want extra crunch.
I’ve found that adding basil after baking keeps its flavor fresh and bright.
I sometimes use flavored olive oil, like garlic-infused, for extra depth.