Candice Kumai’s Caprese Pizza

Words: Gemma Dawkins

Image: Candice Kumai

Here in Australia we’re just one day away from Spring – finally! And with the change of season comes a sudden urge to rise earlier, exercise more, and reintroduce salads to our weekly menus. Right? If you need a little weaning off your hearty (ahem – carb loaded) winter diet, we’ve found a delicious recipe that brings the best of both worlds together. Salad pizza? Yes, it can – and definitely should – be done. There’s even a dose of kale snuck into the sauce!

Clean, Green Caprese Pizza

Recipe by Candice Kumai

Makes 4 servings

Ready in 45 minutes


  • All-purpose flour, for rolling the dough
  • 1 pound store-bought regular or gluten-free pizza dough
  • 2 teaspoons extra-virgin olive oil
  • 1/8 teaspoon sea salt
  • 1/3 cup Homemade Kale Marinara Sauce
  • Four to five 1/4-inch rounds, fresh mozzarella cheese
  • 3 medium heirloom tomatoes, thinly sliced into 1/4-inch rounds
  • 1/2 cup basil leaves, torn, to finish
  • Maldon sea salt, for finishing (optional)


  1. Preheat the oven to 200 degrees. Place both oven racks in the middle position. Remove the pizza dough from the fridge and let it come to room temperature for 20 minutes.
  2. Sprinkle a clean work surface with flour, and roll out the dough into a flat circle 1/4 inch thick and place into a cast-iron skillet or on a pizza stone. Brush the dough with the olive oil and sprinkle with sea salt.
  3. Spread the marinara sauce evenly on the pizza, leaving about a 1-inch border around the outer edge of the crust. Top with the thinly sliced mozzarella and tomato slices. Bake the pizza on the middle rack for about 25 minutes, or until the sides are golden and crisp to the touch. The tomatoes will release some liquid, so simply use a paper towel to dab and soak up the pizza.
  4. Remove the pizza from the oven, allow the cheese to melt for 2 to 4 minutes, and finish with fresh basil and sea salt, if using.