Prepare the dough: Preheat your oven to 475°F (245°C). If using a pizza stone, place it inside the oven to heat up for a crispier crust. On a lightly floured surface, stretch or roll the pizza dough into a 12-inch circle (or rectangle if you prefer). Transfer it to a parchment-lined baking sheet or a floured pizza peel.

Create the base: Brush the dough generously with olive oil, making sure to coat the edges to help them brown nicely. Evenly spread the minced garlic across the surface—this adds a subtle flavor base that complements the toppings beautifully.

Add the toppings: Sprinkle shredded mozzarella evenly over the dough, leaving a small border around the edges. Arrange the tomato slices on top of the cheese, slightly overlapping them for full coverage. If using fresh mozzarella, scatter the torn pieces across the pizza as well. Season lightly with salt and black pepper.

Bake the pizza: Transfer the pizza to the oven and bake for 12–15 minutes, or until the crust is golden and crisp, and the cheese is melted and bubbly. If using a pizza stone, keep a close eye as it may cook slightly faster.

Add the finishing touches: Remove the pizza from the oven and allow it to cool for a minute. Scatter the fresh basil leaves over the top. Drizzle the balsamic glaze in a spiral or zigzag pattern for that signature Caprese look. Slice and serve immediately while warm and fragrant.

Optional tip: If you like an extra burst of flavor, sprinkle a pinch of sea salt or a few drops of extra-virgin olive oil right before serving—it enhances the freshness of the tomatoes and basil.