Stuffed Caprese Bites

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Hooray!  After months of planning, I’m SO excited that the first week of our Tomato Love Recipe Exchange is finally here!!!  For those of you who missed the introductory post, I will be co-hosting weekly tomato recipe exchanges over the next eight weeks in partnership with Cassie (Bake Your Day), IJM (and their program, “Recipe for Change“), and a host of some AMAZING sponsors.  I seriously can’t stop smiling writing this — so excited to share in the tomato love with everyone!

Cassie and I are both so excited that our first sponsor is the amazing KitchenAid, who will be giving away a beautiful new 7-Quart Stand Mixer.  I have a new silver one, and absolutely LOVE it.  Or as Molly might say on SNL, “I-love-it-I-love-it-I-love-it!!!!”  :)  In addition to being such a beautiful appliance in my kitchen, it is absolutely a pro at whipping up all sorts of goodness for baking.  AND, I am happy to say that it has been my partner on my new year’s resolution — to conquer my fear of baking with yeast!  Yep.  For the second time this year (I know, I’ve been a bit of a procrastinator), I mustered up my courage and decided to try making my own homemade pizza dough for the first time.

By some miracle — thanks in part to that brilliant KitchenAid dough hook and a tasty recipe — I am pleased to announce SUCCESS!!!  Not only did I make a completely successful and tasty batch of pizza dough, I used it to create these crazy-delicious little caprese bites, which were scrumptuous!!  These little bites are similar to the pepperoni pizza bites I made a few years ago, but this time they are filled simply with a slice of mozzarella and a fresh basil leaf sandwiched inside of a cherry tomato.  Super cute.  And completely caprese-y delicious.  A perfect little appetizer to serve to a crowd!

So now it’s time for you to share YOUR favorite tomato appetizers, and also enter to win a KitchenAid 7-Quart stand mixer of your own!  Again, you do not need to have a blog to participate, although we are super-excited to have some of you bloggers link up as well.  Scroll below to enter, and also take a moment to pop over to the Recipe For Change site to learn more about what you can do to support our tomato farmers in America.  Look forward to a great summer full of #TomatoLove!


Stuffed Caprese Bites

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 24 bites 1x


These Stuffed Caprese Bites are quick and easy to make, and full of fresh tomatoes, basil, and mozzarella cheese.



Caprese Bites Ingredients:

  • 1 recipe pizza dough, listed below (or you can substitute 1 store-bought large unbaked pizza dough)
  • 2024 cherry or grape tomatoes
  • 4 ounces mozzarella, shredded or cut into small squares as wide as your tomatoes
  • 1/2 cup loosely packed fresh basil leaves, torn into bite-sized pieces
  • 2 tablespoons butter, melted
  • 1 tablespoons dried oregano
  • optional: marinara sauce, for dipping

Pizza Dough Ingredients:

  • 2/3 cup warm water
  • half a packet of yeast (1.5 tsp. or 1/8th oz.)
  • 1 3/4 cups all-purpose flour
  • 1 tsp. Italian seasonings or dried oregano
  • 1 tsp. sea salt
  • 2 Tbsp. olive oil


  1. To Make The Caprese Bites:
  2. Preheat oven to 400°F. Grease a pie plate with cooking spray.
  3. If using canned pizza dough, use a pizza slicer to cut dough into 24 equal squares. If using homemade pizza dough, break off dough into about 24 walnut-sized pieces and then stretch each to become a 3-inch or so circle.
  4. Make each of the bites by slicing a tomato in two lengthwise, and then sandwiching a piece of cheese and a torn piece of basil between the tomato halves. Then gently place the little tomato sandwich in the center of the pizza dough, and wrap the dough around it to make a ball. Pinch the ends together so that they are secure, then place each ball seam-side-down in the greased pie pan. Repeat with remaining ingredients until the pan is full. Brush the tops of the little dough balls with melted butter, then sprinkle with the dried oregano.
  5. Bake for about 20 minutes, or until the tops are slightly golden. Remove and serve immediately.
  6. To Make The Pizza Dough:
  7. In a mixing bowl, stir together the warm water and yeast.
  8. Stir in the flour, salt and Italian seasonings and mix on medium high speed on your KitchenAid stand mixer for 5 minutes. While the mixer is going, drizzle in the olive oil.
  9. When the dough is soft and elastic, take out of the bowl, rub with olive oil and then place back in the bowl, cover with a dish towel and let rise for one hour.
  10. After the dough has doubled in size, remove the dough and either use it in a recipe or freeze it.


*Recipe prep time does not include the time to prepare the dough.

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82 comments on “Stuffed Caprese Bites”

  1. This looks way too cool! Fantastic photos.

  2. Sooo excited for this!! :)

  3. This recipe looks AWESOME! Such a great idea…. I <3 anything Caprese!

  4. Love this recipe!!

  5. my favorite tomato bit of love:
    grilled bread…rub with garlic clove,
    chop up some fresh tomatoes, basil, avocado, a little olive oil, salt and pepper and red pepper flakes. you can taste summer!

  6. Looks so yummy!
    My favorite tomato recipe is a tomato cut in half, topped with homemade pesto and broiled until tender. So simple and delicious!

  7. I love to cover a veggie pizza with fresh cherry tomatoes.

  8. Oh my lands!! These are to die for. I’ve GOT to try them. :)

  9. When I saw these I thought they were just yummy rolls. I got so much more excited when I found that they were stuffed with tomatoes and mozzarella! They look delicious!

  10. Great recipe and unbelievable picture!!

  11. I just made 12pts of homemade tomato soup. Super simple and delcious!
    25lbs of tomatos quartered, 6med onions, 8cloves of garlic, 1.5sticks of butter, and salt to taste. Saute onion and garlic in butter in a large stock pot, or 2 or 3 divided evenly. Once soft add tomatos, cook till soft. Run though a food mill to remove seeds and skins. Continue to cook till you reach your desired tomato soup consistancy. I canned my in pint jars with a tablespoon of lemon juice added to each for optimial acidity. I then processed my pints in a waterbath for 40mins. I plan to use them all winter warmed with milk added and plenty of ground pepper.

  12. I bruschetta! Especially when I have roasted garlic on hand to add to it. Roasted garlic, a couple of fresh tomatoes, some basil (or any other herb I have in the fridge), olive oil, salt and pepper. Mix together, toast up some french bread and top! Sometimes I get crazy and add cheese like ricotta or parmesan!

  13. I love these rolls! They’re like humble little dinner rolls with a tomatoey-cheesey secret. I love that. And I’m very excited about the Tomato Love awareness you are bringing, such a great cause.

  14. I love to grill mini pizzas and top them with homemade sauce! To make the sauce, I roast tomatoes, mash and simmer them with parsley, basil, salt, and pepper. I set up a toppings bar so everyone can make their own pizzas!

  15. WOW! These look fantastic! Love bite-sized anything. What a great idea!! :)

  16. My fav, though something I don’t make very often, is gazpacho. The first time I had it it was served to me by my university concert band director over the summer break. Its perfect for those super sweet heavenly fresh garden tomatoes on a hot summer day.

    I like this recipe:

  17. I’ve been wanting to make stuffed rolls for ages! Beautiful photos.

  18. Those bites are killing me!

  19. Caprese salad is one of my absolute favorites, I love these bites!

  20. I already linked my Zesty Tomato Pie through Cassie’s Bake Your Day site, I just wanted to comment on your Caprese Bites and let you know I think they’re awesome!

  21. My favorite tomato appetizer is homemade pico de gallo! Just dice up some fresh tomatoes and an onion, add some chopped cilantro, salt and pepper, and a little hot sauce and/or jalapeno, and let it sit in the fridge for a few hours before digging in. Delicious!

  22. these are some gorgeous and creative rolls!! so proud of what you girls are doing :)

  23. ahhh fantastic giveaway!!! hope I win! :) btw, caprese = heavenly!

  24. I love salsa with fresh tomatoes, especially during the summer :)
    It’s simple and delicious!

    14 oz. fresh, diced tomatoes
    pinch of fresh cilantro
    1/2 of jalapeno, diced (or whole if spicy is desired)
    1/4 cup of diced onion
    1/4 cup of freshly squeezed lime juice
    1 tsp. salt
    1 tsp. minced garlic

    Put all ingredients into a blender and mix until desired consistency. I like mine slightly chunky, so I don’t blend for long.

  25. I am LOVING the #tomatolove!!! I am so excited to be a part of it :) And your caprese bites are just perfect!

  26. Fantastic and genius recipe idea! I hope to have something posted soon :)

  27. Some of my favorite things, all rolled up into a bite!!

  28. I LOVE this idea for a blog event! It’s so perfect for summer and it’s also inspired by such a great cause!! I just linked up. :)

    Also, these bites of caprese heaven – I’m in love.

  29. My favorite appetizer is Double Tomato Bruschetta
    3 – 6 tomatoes (depending on size)
    1/2 cup sun dried tomatoes, chopped
    2 cloves garlic (I usually add more)
    1/4 cup olive oil (or oil from the sun dried tomatoes)
    2 – 3 T balsamic vinegar
    1/4 cup basil,
    salt and pepper to taste

    Mix together – and let sit for at least 15 min

    Place a spoonful on toasted slices of baguette, top with fresh mozzarella, broil until melted

  30. We love making tomato and basil pizzas with flatbread. We grab whole wheat flat bread, use tomato sauce as an easy base, cover with thin slices of tomato, a bunch of fresh basil leaves, and even some black olives. Sprinkle some mozzerella over the top and stick it in a 400 oven on the bottom rack (so the flatbread gets nice and crispy) about 8 minutes and you have perfect, quick, and healthy pizza! Yum!

  31. My favorite tomato appetizer is Caprese skewers. Alternate a small tomato variety like cherry tomatoes with small balls of fresh mozzarella and fresh basil on skewers. Optional: drizzle with olive oil and balsamic vinegar or buy the mozzarella balls that are already marinating in olive oil and herbs. So yummy!

  32. Mediterranean Dip

    For the cilantro pesto:

    1½ cups fresh cilantro

    2 cloves garlic, chopped

    1/3 cup olive oil, divided

    2 tbsp. pecans

    2 tbsp. pine nuts

    ¼ cup freshly grated Parmesan cheese

    To assemble the dip:

    Cilantro pesto (above)

    Cucumber, seeded and diced

    Red onion, diced

    Banana peppers, chopped

    Sliced olives (black or Kalamata)

    Crumbled feta cheese

    Oven-dried tomatoes

    Combine the cilantro, garlic, 2 tablespoons of the olive oil, pecans, and pine nuts in the bowl of a food processor and pulse it until a coarse paste forms. Add the remaining olive oil in a steady stream and process until smooth. Stir in the Parmesan.

    Spread a layer of hummus on a serving platter. Spread the cilantro pesto over the top of the hummus. Create layers of cucumber, red onion, banana peppers, olives, feta, and oven-dried tomatoes. Serve with pita chips.

    (I use this recipe from Annie’s Eats…)

  33. ingredients…

    a crusty baguette or other dense bread, sliced into appetizer-sized pieces

    2 (or more!) large cloves garlic, cracked

    Extra-virgin olive oil

    3 small plum tomatoes, halved and seeded

    20 fresh basil leaves, sliced into thin ribbons

    coarse salt


    1. grill or toast the bread. some like the bread to have a nice char, but crispy is the key.

    2. rub the bread with the cracked garlic to infuse it with flavor

    3. chop the seeded tomatoes and place into a medium bowl. i prefer them fairly finely chopped, but use your own judgment.

    4. toss in the basil ribbons and loosely combine

    5. drizzle with olive oil, spinkle with coarse salt, and mix gently until well coated

    6. spoon on to toasted bread slices, serve and enjoy!

  34. At our Fourth of July party, I made these Tomato, Watermelon, and Basil skewers which were a HUGE hit for the holiday since they’re all red. I popped in pieces of goat cheese so when I laid them out, they formed the stripes of the American flag (Blueberry pie with cookie-cutter stars completed it!).

    The recipe is from at

    1/4 cup balsamic vinegar
    1/4 cup sugar
    1 (4 to 5 pound) watermelon, cut into 32 (1 1/2-inch cubes
    32 small basil leaves (or torn larger leaves)
    16 cherry tomatoes, halved
    2 tablespoons extra-virgin olive oil
    Kosher salt
    Special equipment: 16 (6-inch) skewers
    Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool.

    Starting with the watermelon squares, push the watermelon to the very tip of the skewer. Then skewer a basil leaf, then a tomato half. Continue with another watermelon, basil leaf, and tomato half. Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with the remaining skewers.

    Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve.

  35. These look amazing and making me so hungry! Even though I’ve just eaten. Oh dear, will have to make these really soon!

  36. Love caprese salad, trying this tonight!

  37. Love caprese salad, trying this tonight!

  38. I absolutely love caprese anything. My favorite is taking a slice of heirloom tomato on top of a piece of fresh mozzarella, add some basil and drizzle with olive oil. Mmmm….

  39. My absolute favorite tomato recipe is caprese salad made with homemade mozzarella! Layer slices of tomato and mozzarella, sprinkle with fresh basil (chiffonade), and drizzle with Olive Oil (my favorite lately is Vanilla and Fig Olive Oil from the Olive Oil Company in Temecula California!!!

  40. it’s finally tomato season! which means my diet consists mostly of BLTs and tomatoes eaten plain, right over the sink to catch the juice. we have a cherry tomato variety called sun gold that i used for mini BLTs as an appetizer last week. i toasted squares of thick-sliced multigrain bread, put on a dab of brown mustard and vegenaise, some micro greens, a lean piece of thick-cut turkey bacon, and half of a cherry tomato. they flew off the plate!

  41. I love to make caprese salad – just fresh mozzarella, tomatoes, and avocados drizzled with balsamic vinaigrette.

  42. Love the caprese bites, Ali! I was like you…a yeast-o-phobic! But it sure looks like you’ve conquered it! These are perfect little summer bites! : )

  43. I love that these babies are stuffed! You could never guess just by looking at these so I’m sure it’d be a pleasant surprise when you bite in these babies!

  44. I love these appetizers!

    Guacamole Tomato Boats

    2 medium tomatoes
    8tbsp. guacamole
    8 tbsp. salsa
    4tbsp. grated cheddar cheese

    Preheat oven to 400 degrees F. or turn broiler on High.
    Wash and dry tomatoes
    Slice tomatoes in half, cross section wise, and scoop out insides, eing careful not to puncture tear the bottom of the tomato half.
    With open side tomato facing up, fill with guacamole, then salsa, and garnish with cheddar cheese.
    Bake/Broil until cheese melts, the remove from oven.

    Additional: Why not add some Tortilla chips to eat with it while your at it!

  45. We just posted!

  46. In keeping with your caprese theme, here’s a yummy recipe for Tortellini Caprese Kebabs:

    8oz Barilla Cheese & Spinach Tortellini
    1 pint grape tomatoes
    16oz fresh marinated bocconcini mozzerella (bite sized mozzerella balls)
    extra virgin olive oil
    kosher salt
    pesto (recipe follows)

    2 cups fresh basil (plucked from stem and rinsed)
    2 cloves peeled garlic
    1/4 cup pine nuts
    1/2 cup extra-virgin olive oil
    1/2 cup freshly grated Parmesan cheese
    salt and pepper to taste

    Place the basil, garlic, and pine nuts in a food processor and pulse until mixture is coarsely chopped. With food processor running, gradually add the olive oil and process until the pesto is smooth. Transfer to a bowl and stir in the cheese. Season with salt and pepper to taste. Pour into serving bowl. Bring a large pot of cold water to a boil over high heat and salt it generously. Add the Barilla Tortellini and boil, until al dente, about 10 minutes. Drain in a colander.

    Place the ingredients on the skewers. Start with tortellini, then tomato, tortellini, bocconcini. Repeat and end with one more tortellini. Drizzle the kebabs with a little extra virgin olive oil or oil from the bocconcini container and serve the kebabs with the pesto and PRESTO, Delicioso!

    I’m sorry that I can’t remember where I found this recipe, would love to give them credit!

  47. When company comes over I love to make little BLT bites.

    Slice a thin baguette into about 1/2 inch slices until you have 12 pieces. Then spread a very thin coat of butter on one side and line them on to a lightly buttered baking sheet. Place the bread in a 350F oven until edges turn golden and the top is toasted (about 10 minutes). Fry up 4 slices of bacon in a skillet and cut each strip into thirds so they can fit on the toasts. Thinly slice tomato (I love heirloom) and rip small pieces of iceberg/romaine lettuce. On the cooled toasts, swipe a thin layer of cream cheese (I don’t like mayo, but you could substitute it here) season with a little salt and cracked pepper then layer a piece of lettuce, tomato (folded if needed), and a little piece of bacon. Yum!


    Two things I love in the summer time: grilling and fresh tomatoes. This recipe from the neely’s includes both!
    I could eat these eeeveryday :) Sometimes I switch out the goat cheese for blue cheese, provolone, shredded gruyere, whatever I have on hand!

  49. Your rolls look really tasty. But I hate bake when it is hot so…

    Easy Cheesy Caprese Cups


    Filo cups (from the frozen food section of your grocery store)
    Mozzarella balls (small)
    Cherry Tomatoes (I like the heirloom ones, but any kind you like works)
    Parmesan Cheese
    Basil (chopped)
    Sea Salt
    Pepper (fresh ground is better)
    Olive Oil

    You need 1 tomato and 1 mozzarella ball for 2 filo cups. So, for however many cups you wish to make divide that # by 2 and that is how many tomatoes and mozzarella balls you need to cut in half.

    Toss halved tomatoes and mozzarella balls with chopped basil, sea salt, pepper, & olive oil. Don’t use too much olive oil, just enough to lightly coat the tomatoes and mozzarella. Then place a pinch of parmesan cheese in each filo cup top with 1 tomato half and 1 mozzarella ball half. Bake in the toaster oven at 400 until the mozzarella starts to melt. Serve warm.

    One of the reasons I like to make this is because you can make as much or as little as you want. I make them in my toaster oven so I don’t heat the house up on a hot day. I have even made them on a pizza stone in my BBQ. You can prep everything ahead and heat as your guests start to arrive.

    Shared on my facebook page.

  50. On Fridays, I share my favorite food finds in a series called Food Fetish Friday – and I love this post so I’m featuring it as part of today’s roundup (with a link-back and attribution). I hope you have no objections and I’m happy to be following along with your creations…