Fresh tomato, melty bocconcini, and fragrant basil come together on a homemade pizza that’s easy to make but full of flavor. It’s homemade, super simple, and packed with good ingredients.
This recipe takes its inspiration from the classic Italian Margherita pizza. While traditional Margherita uses fresh mozzarella, this version uses bocconcini, a small, soft, and mild mozzarella cheese that melts well.
This is the kind of pizza that’s all about balance. It’s not overloaded with toppings or heavy sauce. In fact, there’s no pizza sauce at all. Just good extra virgin olive oil, dried basil, and red pepper flakes.
The bocconcini melts into creamy little puddles, while the tomatoes roast just enough to soften and sweeten. Fresh basil adds that sharp, herbal note that I don’t recommend skipping.
This bocconcini pizza is a great way to use up tomatoes from the garden or basil from your windowsill. And if you’ve made my homemade pizza dough before, this is the perfect recipe to try with it.
You can even follow it up next time with my paneer pizza if you’re in the mood for something more bold and spiced.
Ingredients
See the recipe card for exact amounts.
- Pizza dough: I use my homemade pizza dough recipe as the base and I make a thick crust for this pizza.
- Bocconcini: These soft, mild balls of cheese melt easily and give creamy texture to the pizza without being greasy. They’re usually packed in water and need to be drained before using.
- Tomatoes: Fresh, ripe grape tomatoes add juiciness and natural sweetness.
- Fresh basil: Adds a pop of herbal flavor and freshness. I don’t recommend skipping this!
- Olive oil: Used for drizzling before baking. Adds richness and helps the crust brown. I use my favorite Greek Olive Oil.
Substitutions
- Cheese: If you can’t find bocconcini, use fresh mozzarella and slice it into rounds. Shredded mozzarella works too, but it will melt differently and won’t have the same creamy texture.
- Tomatoes: Any ripe tomato will work, but larger tomatoes should be sliced thin and patted dry to avoid a soggy crust.
- Dough: Store-bought dough, naan, or flatbread can be used in a pinch.
- Herbs: Fresh oregano can be used in place of basil. Dried herbs can be added before baking, but fresh basil really makes a difference after baking.
How to Make Bocconcini Pizza with Tomato and Basil
Prep Tips
I like to make my pizza on a pizza stone, so I preheat that along with the oven. If you’re not using a pizza stone, a pizza pan, or a large baking sheet works great for making pizza.
- Stretch or roll your pizza dough out on a lightly floured surface. I like to stretch my dough by hand, but you can do this whatever way you choose. Transfer it to a baking sheet or pizza peel if you’re baking on a pizza stone.
- Drizzle with a bit of olive oil, then add the dried basil and red pepper flakes.
- Add the halved tomatoes, cut side up.
- Grate fresh Gouda over the top of the dough. Tear or slice the bocconcini and scatter them evenly over the top.
- Add a pinch of salt and pepper if you like – this helps bring out the flavors.
- Bake until the crust is golden and the cheese is melted and starting to brown, about 10–15 minutes, depending on your oven.
- Once out of the oven, top with fresh basil leaves and arugula tossed with a drizzle of olive oil.
- Slice and serve hot.
Tips for Making Bocconcini Pizza
- Use a hot oven: The hotter your oven, the better your crust. It helps create that crisp bottom and soft center.
- Drain the bocconcini: Wet cheese leads to soggy pizza. Let it sit on a paper towel for a few minutes to get rid of excess moisture.
- Add basil after baking: Fresh basil burns easily in a hot oven. Toss it on right after the pizza comes out so it stays vibrant and flavorful.
- Make the dough ahead: Homemade dough can be made a day or two in advance and kept in the fridge. It develops more flavor over time and makes pizza night even easier.
What to Serve with Bocconcini Pizza
For a simple lunch or light dinner, this pizza pairs really well with a crisp salad. Try something like a fennel and carrot salad with orange vinaigrette to cut through the richness of the cheese.
If you’re doing a pizza night spread, serve this one alongside a more bold or spicy option like my paneer pizza to mix things up.
A platter of marinated olives or roasted vegetables works well on the side too, especially if you’re serving this as part of a casual gathering or weekend dinner.
More Pizza Recipes
Storage
Leftover pizza can be stored in an airtight container in the fridge for 3–4 days. Let it cool completely before packing it up so it doesn’t steam and get soggy.
For the best texture when reheating, use a skillet on medium heat or bake it at 375°F for about 8–10 minutes.
Microwaving is fine in a pinch, but it tends to soften the crust. You can sprinkle water on the outer crust before reheating to keep the crust from hardening too much.
FAQs
Yes, regular fresh mozzarella is a good substitute. Bocconcini is mini fresh mozzarella. Just slice regular fresh mozzarella thin and pat it dry so the pizza doesn’t get soggy. Shredded low-moisture mozzarella also works if that’s what you have, but it won’t give the same creamy pockets of melted cheese.
It’s best to add fresh basil after baking. The high heat of the oven can dry it out or make it brown. Adding it after the pizza comes out keeps it bright and flavorful.
Bocconcini Pizza with Tomato and Basil
Ingredients
Pizza Dough
- 2 cups all-purpose flour
- 2 teaspoons instant yeast
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ cup extra virgin olive oil
- ¾ cups warm water 110°F
Toppings
- 1 tablespoon extra virgin olive oil
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes
- 10 grape tomatoes halved
- 60 grams Gouda shredded
- 6 Bocconcini
Garnish
- arugula leaves
- basil leaves
Instructions
- Preheat oven to 450°F (230°C).
Make the Pizza Dough
- In the bowl of a stand mixer, whisk together the flour, salt, sugar, and instant yeast.
- Add the oil and mix with a fork.
- Add the water. Mix on medium-low, using a dough hook, for about 5 minutes or until it pulls away from the side of the bowl and is smooth and soft.
- Set aside to rise for 30-60 minutes.
Make the Pizza
- Stretch or roll your pizza dough out on a lightly floured surface. I like to stretch my dough by hand, but you can do this whatever way you choose. Stretch to about 14-16 inches. Transfer it to a baking sheet or pizza peel if you're baking on a pizza stone.
- Drizzle with olive oil, then add the dried basil and red pepper flakes.
- Grate the Gouda cheese over the top, and then slice the bocconcini and scatter it evenly over the top. Add the halved tomatoes, cut side up. Add a pinch of salt and pepper if you like – this helps bring out the flavors.
- Bake until the crust is golden and the cheese is melted and starting to brown, about 10–15 minutes, depending on your oven.
- Once out of the oven, top with fresh basil leaves and arugula tossed with a drizzle of olive oil.
- To garnish (optional), mix arugula with a bit of olive oil and scatter over the top of the pizza with fresh basil leaves. Slice and serve.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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