Grilled pizza caprese

Grilled pizza caprese

Total: 2 hr 15 min. | Active: 45 min.
Nutritional value / person: 787 kcal
, Fat: 33 g
, Carbohydrate: 94 g
, Protein: 27 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g white flour
1 ½ tsp salt
½ tsp chilli flakes
½ cube yeast (approx. 20 g), crumbled
2 ¾ dl water
2 tbsp olive oil
2 tbsp white balsamic vinegar

Tomato sauce

250 g vine-ripened tomatoes, finely grated
1 tbsp olive oil
2 sprigs basil, finely chopped
1 garlic clove, squeezed
¼ tsp salt
a little pepper


2 tbsp olive oil

Charcoal/gas/electric grill

2 tomatoes, thinly sliced
2 Mozzarellas di bufala (buffalo mozzarella) (each approx. 150 g), sliced
½ bunch basil, torn into pieces
salt and pepper to taste
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How it's done

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Mix the flour, salt, chili flakes and yeast in a bowl. Add the water, oil and balsamic, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Tomato sauce

Combine the tomatoes with the oil, basil and garlic, season.


Divide the dough into 4 portions, shape into balls, flatten gently by hand. On a lightly floured surface, stretch the dough into circles to create thin flatbreads (approx. 20 cm in diameter). Brush both sides of the flatbreads with oil.

Charcoal/gas/electric grill

Cover and grill 2 flatbreads at a time over/on a high heat (approx. 220°C) for approx. 4 mins. Turn the flatbreads, spread ¼ of the tomato sauce over each, grill for a further 4 mins. Cover each of the hot pizzas with ¼ of the tomatoes, mozzarella and basil, season.

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