Caprese pizza is a pizza based on the flavors of Caprese Salad, fresh tomato, mozzarella, and basil. While balsamic glaze is not usually part of caprese salads, the flavor goes beautifully with these ingredients and just adds a something a little extra special to the pizza’s flavor (not to mention that stunning color contrast!).
by pronouncing it as Cah-prey-zee. However, the correct pronunciation of Caprese is Cah-preh-zeh. The way to pronounce caprese in Italian is to focus on the vowels, which are all pronounced as short vowels.
What is Caprese pizza made of?
WHAT IS CAPRESE PIZZA. If you are a lover of Italian food, you probably heard of their famous Caprese Salad. It is basically a dish made up of fresh mozzarella, basil, and tomatoes and then sprinkled with salt and pepper. You finish it with a drizzle of olive oil, and serve with some crusty bread.
What does Caprese salad taste like?
If you are a lover of Italian food, you probably heard of their famous Caprese Salad. It is basically a dish made up of fresh mozzarella cheese, fresh basil leaves, and tomatoes and then sprinkled with salt and pepper. You finish it with a drizzle of olive oil, and serve with some crusty bread.
How long to bake Caprese pizza?
This delicious Homemade Caprese Pizza is filled with mozzarella, tomato, and basil and baked in the oven for under 15 minutes. Easy and delicious weeknight dinner for everyone in the family. Place the oven rack at the very top setting and preheat the oven to 450 F (232C) degrees. Place tomatoes on a sheet pan.
How do you eat mozzarella caprese?
Caprese salad can be served as an appetizer, a light lunch or as a side salad with dinner. It pairs amazingly well with whole grain crusty bread and grilled protein. It would be delicious with my grilled apple cider vinegar chicken.
How many calories is a slice of caprese pizza?
Each slice is 267 calories.
Is Margherita Pizza the same as cheese?
Cheese Pizza. Although a Margherita pizza is technically a cheese pizza, a ‘regular cheese pizza’ is a more basic meal with just tomato sauce topped with cheese. Typically a cheese pizza will also use mozzarella but other cheeses such as parmesan may also be mixed in the toppings.
What is fresh mozzarella on a pizza?
Fresh mozzarella is cheese made from whole milk that is produced through a simple process and sold fresh. Because of this, fresh mozzarella will only last about a week in the refrigerator. It is soft and creamy with a milky flavor and contains a decent amount of water, which makes it low in fat.
How is mozzarella caprese pronounced?
Since there are many other English-speaking countries, there are many different ways people pronounce Caprese. Typically, the most American way to say it is ‘kuh-prey-sey.’ Other English-speaking countries, like England and Australia, will say ‘kah-pray-zee.’ However, neither of these are right.
How long does Caprese last in the fridge?
I recommend eating within 24 hours but this Caprese Salad will stay good in the fridge for 2-3 days. It can get a bit juicy, so drain before serving. It’s always better the fresher you can serve it, but we do love this as leftovers.
What’s a Sicilian style pizza?
Traditional Sicilian pizza is often thick crusted and rectangular, but can also be round and similar to the Neapolitan pizza. It is often topped with onions, anchovies, tomatoes, herbs and strong cheese such as caciocavallo and toma. Other versions do not include cheese.
What is a pizza without tomato sauce called?
If you’re not familiar with White pizza, it’s a pizza made without tomato or marinara sauce, and topped with white cheeses. It’s also called Pizza Bianca. There’s a sophisticated, classy feel to it but it’s every bit as easy as traditional pizza, and it’s completely customizable!
Is Grandma pizza the same as Margherita pizza?
This style of pizza is known as a “grandma pizza” – which refers to the rectangular shape, the fact that it’s baked entirely in a sheet pan, and the fluffy focaccia crust. It’s an amazing way to make pizza that feeds a crowd without having to make multiple pies for everyone!
What mozzarella do Italians use for pizza?
For Italian, and specifically Neapolitan-style pizza, fresh mozzarella is the best choice. High moisture, meltbiality, combined with the mild creamy flavor makes fresh mozzarella perfect for pizza mad in a wood-fired oven. For typical American-style pizza low-moisture mozzarella is a good option.
What is the best type of mozzarella cheese for pizza?
The Best Mozzarella for Pizza
What is the best cheese for pizza?
Best cheese for pizza
What is the difference between pizza, cheese and mozzarella?
What cheese can replace mozzarella in pizza?
What does Caprese mean?
What does Caprese mean in English?: a salad consisting of slices of mozzarella and tomatoes, basil, and olive oil or Italian dressing. How do you spell caprese in Italian? What Is Caprese? A Caprese salad (Insalata Caprese in Italian) is a typical Italian appetizer that’s especially popular in the summertime. It’s made of alternating tomato
Easy Caprese Pizza
$5.47 for the recipe / $1.37 for each serving Caprese Pizza, a quick and easy recipe that I’ve been creating for myself lately, is seen below.You can get away with them since they’re fast, light, and refreshing, which is a wonderful change of pace in the heart of the fall and winter.Furthermore, they have the added benefit of making a weekday or a night spent at home feel a little more special.So the next time you have a pizza and movie night, make these adorable mini Caprese Pizzas to serve to your guests.It will feel more special because you won’t have to put in any extra effort!
What is Caprese Pizza?
Caprese pizza is a type of pizza that incorporates the ingredients of Caprese Salad, fresh tomatoes, mozzarella, and basil into a single dish. While balsamic glaze is not often included in caprese salads, the flavor pairs nicely with these components and really adds a little something extra unique to the pizza’s flavor (not to mention the eye-catching color difference!).
Do I Need Fresh Basil?
Both yes and no.Fresh basil really transforms the taste characteristic of these pizzas, so if you skip it, you’ll be missing out on a lot of delicious flavor.That being said, I would never pass down melted cheese on any form of bread, so even if I couldn’t get fresh basil for some reason, I would still cook this pizza in its entirety.Fresh basil may be used instead of dry basil if you want, but keep in mind that the flavor of fresh basil compared to dried basil is vastly different.
Can I Make a Whole Caprese Pizza instead of Minis?
To create a full pizza instead of individual pizzas, which is what I did, it was quite simple.Simply use your favorite pizza dough or a store-bought pre-baked crust to create this dish.Because they’re larger, the baking time will be somewhat longer; nevertheless, keep an eye on them and bake until the cheese is melted, about 15 minutes longer.I would absolutely par-bake any raw pizza crust first and then add the cheese and tomatoes afterwards rather than putting all of the toppings on the raw dough like you would typically do, because you don’t want the mozzarella to brown in any way on this pie.
What to Serve with Caprese Pizza
Because the beauty of this pizza is that it is so basic, I would recommend serving it with a similarly simple side dish, such as a Simple Side Salad.With delicate greens, a light vinaigrette dressing, and perhaps one or two more veggies, such as artichoke hearts or olives, you can keep it light and fresh all summer long.There’s also the possibility of some Garlic Bread on the side, because garlic bread goes with everything.
Easy Caprese Pizzas
Balsamic Glaze
- 1/2 cup balsamic vinegar ($1.08)
- 2 Tbsp brown sugar ($0.08)
Caprese Pizzas
- 1 sprinkle salt and pepper ($0.05)
- 4 tiny naan bread ($2.00)
- 2 Roma tomatoes ($0.52)
- 4 oz. mozzarella, shredded ($0.83)
- 4 fresh basil leaves ($0.90)
- 4 mini naan bread ($2.00)
- Preheat the oven to 400 degrees Fahrenheit. Using a small saucepot, combine the balsamic vinegar and brown sugar until the glaze is thick and syrupy. Place the pan over medium heat and whisk until the sugar is completely dissolved. Allow the vinegar to come to a simmer before continuing. Reduce the heat to medium-low and continue to cook, stirring periodically, for approximately 10 minutes, or until the sauce has thickened somewhat. Take the pan off the heat and set it aside.
- Place the small naan on a baking sheet that has been lined with parchment paper. Pre-bake the naan in the preheated oven for 5 minutes before using.
- Each Roma tomato should be cut into eight wedges. Distribute a quarter of the shredded mozzarella as well as four tomato slices on each piece of naan
- The pizzas with the toppings should be baked for approximately 7 minutes, or until the cheese is melted and bubbly.
- While the pizzas are baking, thinly slice the basil and set aside. Just before serving, sprinkle a bit of salt and pepper on top of each pizza, along with a sprig of fresh basil and a drizzle of balsamic glaze
Here’s how we figure out how much a recipe will cost.Serving size: 1 pizza 235 calories 28 grams of carbohydrates 9 grams of fat 9 grams of sodium 410 milligrams of fiber 1 gram of fiber The nutritional values provided are simply estimations.For further information, please see our full nutrition disclaimer.Our affiliate connections to items we use and recommend are included in the equipment section above.Because I am an Amazon Associate, I receive money when people make eligible purchases.
How to Make How to Make Caprese Pizza – Step by Step Photos
You may use a standard naan or your favorite pizza crust or dough instead of this little individual-sized naan from Aldi, which I used as my basis for this recipe.You may even use a tortilla that has been par-baked until it is firm.Preheat the oven to 400 degrees Fahrenheit.The balsamic glaze may be prepared while the oven is preheating.12 cup balsamic vinegar and 2 tablespoons brown sugar are combined in a small saucepot and stirred until the brown sugar is dissolved.Allow the mixture to come to a boil over medium heat, stirring often.
Once it comes to a boil, decrease the heat to a low setting and let it to continue to simmer, stirring regularly, until the liquid has reduced in volume by half (approximately 30 minutes) (about ten minutes).It will look somewhat thicker at first, but it will thicken to its full thickness once it has been allowed to cool.Once the oven is preheated, lay four pieces of naan on a baking sheet coated with parchment paper and bake for about 5 minutes, or until the naan is heated through completely.If you want to make your naan ″particularly special,″ you may delicately spray it with olive oil and sprinkle it with a pinch of garlic powder before baking it.During the preheating process for the naan, you can prepare the toppings.
Cut two Roma tomatoes into eight slices each, so that you’ll have four slices of tomato per mini-pizza after you’re through baking.Cut 4 ounces of mozzarella into thin slices and around four basil leaves into thin slices (you can wait to do the basil while the topped pizzas are in the oven, if you run out of time).Place four slices of fresh tomato and one-fourth of the shredded mozzarella on top of each pizza once the naan has been cooked through (I put mozzarella under the tomatoes and then just a pinch on top as well).Bake the caprese pizzas for another 7 minutes, or until the cheese is melted and the edges of the pizzas are beginning to bubble a little.Because we’re attempting to keep things light and fresh, you don’t want the cheese to brown too much on this one.
- Sprinkle each pizza with a touch of salt and pepper before drizzling the balsamic reduction over the top.
- Finally, garnish the pizzas with the basil leaves and serve immediately.
- Make these mini handmade pizzas for a special occasion and you’ll feel’so posh!’
Caprese Pizza Recipe
Thank you to Decoy for providing sponsorship for this post.Here’s where you can get your own bottle.It is fresh tomato season, and today I am sharing a simple Caprese Pizza recipe that is excellent for utilizing the amount of tomatoes that are now available.Because I grew up in a Mediterranean nation, dishes that included fresh tomatoes were a regular occurrence in our home.My mother never needed a reason to integrate fresh summer tomatoes into her cuisine, whether it was a basic Tomato Galette, a quick Cucumber Tomato Mozzarella Salad, or a high-end Tomato Ricotta Tart recipe.I’ve recently added a new recipe to my collection of tomato-based dishes, the Pizza Caprese.
I paired it with Decoy, which happens to be my current favorite wine.Decoy wines are made in Napa Valley from grapes that have been grown in the perfect climate of beautiful California for more than 30 years.If you are unfamiliar with the brand, Decoy wines are made in Napa Valley from grapes that have been grown in the perfect climate of beautiful California for more than 30 years.According to their advertising, they are ″The Everyday Wine for the Well Informed.″ And with good reason: not only does it taste exceptionally smooth, but it also goes beautifully with daily foods like, you guessed it, pizza!
What is Caprese Pizza & Why Should You Make It?
- If you are a fan of Italian cuisine, you have definitely heard of the Caprese Salad, which is a popular dish in the country. This meal is composed of fresh mozzarella cheese, fresh basil leaves, and tomatoes that have been lightly salted and peppered before being served to guests. After you’ve finished cooking it, sprinkle some olive oil over the top and serve it with some crusty bread. This recipe for Homemade Caprese Pizza is a variation on that theme. For the uninitiated, this is a perfectly prepared tomato basil mozzarella pizza. It is also a fantastic method to make advantage of the plentiful supply of fresh tomatoes
- An quick supper that you can whip up in less than 30 minutes on a Tuesday night
- made with basic fresh ingredients that are pantry staples
- and served with a simple salad.
If you enjoy this classic Caprese pizza recipe, you should also try my bread dipping oil recipe, which is similar to the one found in most Italian restaurants.
Ingredient Notes:
- The nicest aspect about this dish, in my view, is that it can be put together in less than 30 minutes and that it only calls for a few basic ingredients. Here are a few ingredient notes to guide you through the process of making this simple Caprese pizza in your own kitchen: Store-bought pizza dough: While you may absolutely create your own pizza dough, I chose to utilize store-bought pizza dough for the sake of convenience, especially since homemade pizza dough is now readily available in most grocery shops. However, you may absolutely make your own, which I find to be more convenient. Here are some of my favorite pizza dough recipes if you want to prepare your own dough at home: If you want to create your own pizza dough, try this Whole Wheat Pizza Dough recipe. It’s delicious!
- Gluten-Free Pizza Crust — If you are on a gluten-free diet, my friend Traci’s recipe for gluten-free pizza crust is ideal for you.
- ‘Peter Reinhart’s Pizza Dough’ – According to what I’ve heard, this is the most popular pizza dough recipe, and many people swear by it
- Tomatoes: I prefer cherry tomatoes, but any other tomato variety will work just as well as these. During the summer months, I also make use of heirloom tomatoes, while during the winter months, I make use of Roma tomatoes.
- Mmm, fresh creamy mozzarella. I prefer to use fresh creamy mozzarella, but you can also use shredded mozzarella.
How to make Pizza Caprese?
The preparation of this mozzarella and basil pizza is divided into three stages.
Using a sharp knife, cut the tomatoes into quarters and arrange them on a baking sheet. Using a drizzle of olive oil and a sprinkle of salt and pepper, finish cooking. Toss them in the trash. Roast for 9-10 minutes, or until the tomatoes begin to burst, in a 450 F oven preheated to 400 F. Make a mental note to put it away.
To make the fast basil sauce, combine the basil leaves, garlic cloves, salt, and pepper in the bowl of a food processor and pulse until smooth. Pulse it a few times, then drizzle in the olive oil to taste. To get the desired consistency, stop the machine and scrape the edges of the bowl a few times until you obtain a paste-like texture.
Construct: Even though it is quite simple to assemble, there are a few things I would like to point out for the greatest tomato and mozzarella pizza possible.
- Roll out the dough: Because I love a thin crust on my pizza, I flattened out my 1-pound fresh pizza dough into a 14.5-inch circle. For those who want a thicker slice, a smaller pizza, around 12-13 inches in diameter, is an excellent choice. If you have a pizza stone or a pizza pan, this is a fantastic method. If you don’t have one, I recommend this one from Target, which is reasonably priced.
- Distribute the basil sauce over top as follows: When you first make this, you might think you don’t have enough sauce, but all you really need is enough to change the color of the dough and serve as a lovely foundation for the tomatoes. Simply spread it out as evenly as possible using a spoon or a spatula.
- Distribute the tomatoes and fresh mozzarella equally over the top of the dish as follows: Distribute the roasted tomatoes on top in an even layer. Make careful to remove any fluids that remain in the pan
- you will not be using them! Finish it off with little pieces (I tear them by hand) of mozzarella, or you may use precut mozzarella slices if you prefer that method.
- Using oil, brush the dough: Optional, however if you are a pizza crust enthusiast like me, I recommend gently coating the sides of the dough with olive oil before baking.
- Preheat the oven to 350°F. If you’ve ever baked pizza before, you’re undoubtedly aware of how critical it is to have a properly heated oven. Because the most delicious pizza is the one that cooks in a short period of time in a high-heat oven. That is why it is critical that you set aside the necessary time to pre-heat the oven. The greatest temperature my oven can reach is 450 F (232 C), but if yours can go even higher, feel free to heat it all the way up to 475-500 F degrees if you have the opportunity. However, if you do so, be mindful that it will cook more quickly as a result. Once it has been taken out of the oven, sprinkle it with a few basil leaves to finish it off. That’s all there is to it!
You only have to open a bottle of Decoy wine and prepare yourself for the most delicious pizza night of your life!
Best Way To Store:
If you have any leftovers, be sure to store them in an airtight container in the refrigerator for up to 2 days. When you’re ready to serve, cook each slice for 5-10 minutes in a preheated oven set to 300 degrees F.
Helpful Tips:
- Here are a few pointers to help you produce the tastiest homemade Caprese pizza you’ve ever eaten: Don’t forget to roast the tomatoes as well: Roasting tomatoes may seem like an unnecessary step, but it is essential in that it aids in the removal of some of the liquids from the tomatoes and keeps your pizza from becoming soggy after it has been fully cooked. However, I must point out that even after they have been roasted, there will be some liquids left on the baking sheet. Most of the time, I leave things out (I use them in salad dressings) and only use the tomatoes.
- A short word on the temperature of the oven: This 14.5-inch Caprese pizza baked about 12-13 minutes at 450 degrees Fahrenheit in my oven (or you can keep it in there until cheese is melted). However, if you use a higher oven (i.e. 500 degrees Fahrenheit), it should be ready in approximately 9-10 minutes. Fortunately, you can tell when the cake is done by looking at the sides, which turn golden brown when it is time to remove it from the oven.
- No need to worry if you don’t have a pizza pan: Even if you do not have a pizza pan, a big cookie sheet may be used to bake the pizza.
- Traditionally, balsamic reduction is drizzled over the Caprese Salad before it is baked on a pizza stone (aka balsamic glaze). If you have any extra, feel free to drizzle it on top to finish it off.
- Caprese Pizza has a calorie count of 450. The recipe that follows makes 8 slices. The calories in one slice are 267 per slice. Below the recipe card, you can find further information on the nutritional value of this recipe.
Do you like the thought of presenting this delectable Pizza Caprese with a glass of wine? Make sure to check out and purchase the Decoy wine collection available on this page.
Similar Spring Inspired Recipes You Might Like
- The Caprese Pasta Salad, the Spinach Tomato and Olive Flatbread Pizza, the Goat Cheese and Asparagus Tart, the Tomato Ricotta Tart, the Cucumber Tomato Mozzarella Salad, and the Tomato Galette Recipe are all delicious.
- Do you require further inspiration? Take a look at all of our Vegetarian Meal Recipes.
Caprese Pizza Recipe
8 slices are produced from this recipe. Preparation time: 15 minutes Preparation time: 14 minutes Time allotted: 29 minutes This delectable Homemade Caprese Pizza is stuffed with mozzarella, tomato, and basil and cooked in the oven for less than 15 minutes, making it the perfect weeknight meal. Everyone in the family will enjoy this quick and delicious weekday supper.
For The Tomatoes:
- The ingredients are as follows: 1 12 cups halved cherry tomatoes (heirloom tomatoes or Roma tomatoes would also work)
- 1 tablespoon extra-virgin olive oil
- 12 teaspoon kosher salt
- 14 teaspoon powdered black pepper
For The Basil Mixture:
- Fresh basil leaves, loosely packed (additional leaves may be used as a garnish at the end)
- 3 minced garlic cloves
- 14 teaspoon kosher salt
- 14 teaspoon crushed black pepper
- 1 tablespoon olive oil
For The Pizza:
- 1-pound store-bought pizza dough, thawed if frozen
- 8 ounces fresh mozzarella, cut/torn into small pieces (227 grams)
- 1 teaspoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- optional: 2-quart balsamic reduction
- Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius) with the rack at the very top of the oven.
- Place the tomatoes on a sheet pan and set aside. Using a drizzle of olive oil and a sprinkle of salt and pepper, finish cooking. Toss them in the trash. Roast for 9-10 minutes, or until the tomatoes begin to burst. Make a mental note to put it away. Place a sheet pan or pizza stone on the top level of your oven and set aside while you prepare the basil mixture. Don’t switch off the oven. Fill the bowl of a food processor halfway with basil leaves, garlic, salt, and pepper. Process until smooth. It should break down into tiny bits after a few pulses. Olive oil should be drizzled into the machine while it is running. It may be necessary to scrape the edges of the bowl with a spatula a few times in order to transform it into a paste.
- Roll the pizza dough into a circle that is 14.5 inches in diameter. Using the basil mixture, cover the whole surface, leaving an inch on all edges. The basil sauce will be a very thin coating on top of the dish. Season with salt and pepper, then scatter the roasted tomatoes and mozzarella slices over top. Lightly coat the sides of the pan with olive oil.
- Place your warmed sheet pan or pizza stone on a baking sheet or pizza peel, then gently slide your freshly made pizza onto the sheet pan. Heat the oven to 350 degrees for 12-14 minutes, or until the cheese is completely melted and the edges are golden brown.
- Remove the dish from the oven and top it with fresh basil, if desired. Allow it to rest for a few minutes before slicing it into 8 pieces and serving it with the balsamic reduction (if using). Enjoy!
- Don’t forget to roast the tomatoes as well: Roasting tomatoes may seem like an unnecessary step, but it is essential in that it aids in the removal of some of the liquids from the tomatoes and keeps your pizza from becoming soggy after it has been fully cooked. However, I must point out that even after they have been roasted, there will be some liquids left on the baking sheet. Most of the time, I leave things out (I use them in salad dressings) and only use the tomatoes.
- A short word on the temperature of the oven: This 14.5-inch Caprese pizza baked about 12-13 minutes at 450 degrees Fahrenheit in my oven (or you can keep it in there until cheese is melted). However, if you use a higher oven (i.e. 500 degrees Fahrenheit), it should be ready in approximately 9-10 minutes. Fortunately, you can tell when the cake is done by looking at the sides, which turn golden brown when it is time to remove it from the oven.
- Caprese Pizza with Balsamic Glaze (recipe below): It is customary to sprinkle the Caprese Salad with balsamic reduction before serving (aka balsamic glaze). It’s quite OK to sprinkle some over the top if you have some on hand.
- To store: If you have any leftovers, keep them in an airtight container and place them in the refrigerator. Heat each slice for 5-10 minutes in a preheated 300 degree Fahrenheit oven when you are ready to serve it.
- No need to worry if you don’t have a pizza pan: Even if you do not have a pizza pan, a big cookie sheet may be used to bake the pizza.
264 kcal | 29 g carbohydrate | 11 g protein • 12 g fat • 5 g saturated fat • 22 mg cholesterol • 809 mg sodium • 94 mg potassium • 1 g fiber • 5 g sugar Dinner is the main course. Italian cuisine is served. This article was initially published in April of this year. It has been updated with useful information, but the recipe has not been altered from the initial publication.
Like this recipe? Consider sharing:
CLAIM YOUR FREE E-BOOK
Join my mailing list to receive a free 50-page e-book with healthful vegetarian salad recipes, as well as weekly updates and other delights from me.
Gallery
Iain Bagwell created the Caprese Pizza; food styling was done by Kellie Gerber Kelley; and prop styling was done by Claire Spollen.
Recipe Summary
Hands-on time: 20 minutes total time: 45 minutes This recipe serves 4 people (serving size: 2 wedges) Advertisement for Nutritional Information
Ingredients
- Checklist of Ingredients fresh pizza dough, 12 ounces (refrigerated)
- 2 tablespoons olive oil, divided
- 3 tablespoons balsamic vinegar
- 1 tablespoon cornmeal
- 3 garlic cloves, minced
- 3 14 ounces fresh mozzarella cheese, thinly sliced
- cooking spray
- 12 teaspoon kosher salt
- 14 teaspoon freshly ground black pepper
- 14 cup very thinly sliced fresh basil leaves
- 1 12 cups halved grape tomatoes
Directions
- Checklist for Instructions Step 1: Take the dough out of the refrigerator. Allow for 30 minutes of standing time at room temperature with the lid on. Step 2: Preheat the broiler to the highest setting.
- Step 3 Combine the tomatoes and 1 tablespoon oil on a baking sheet lined with parchment paper
- toss to evenly coat the tomatoes. Broil for 10 minutes, or until the tomatoes are beginning to turn brown.
- Then, in a small saucepan over medium heat, bring the vinegar up to a boil and cook for 10 minutes, or until it has reduced by half.
- Step 5: Preheat the oven to 500°F and insert a pizza stone or heavy baking sheet. Preheat the oven to 500 degrees (keep a pizza stone or baking sheet in the oven while it heats up).
- Step 6 On a lightly floured surface, roll out the dough into a 14-inch circle and poke the dough several times with a fork. Take the pizza stone out of the oven. Cornmeal should be sprinkled on the pizza stone. Place the dough on a pizza stone and bake for 5 minutes at 500 degrees.
- Step 7: Take the stone out of the oven. Combine the remaining oil and garlic and spread it evenly over the crust, leaving a 1-inch border around the edges. Tomatoes and cheese are placed on top. Cooking spray should be sprayed around the edge of the crust. Bake for 12 minutes, or until the cheese melts and the crust begins to color. Season with salt and pepper to taste. Drizzle with vinegar and sprinkle with basil before serving. Cut each wedge into eight pieces.
Nutrition Facts
Per serving: 385 calories; fat 15.2 grams; saturated fat 5.1 grams; mono fat 7.3 grams; poly fat 1.5 grams; protein 12 grams; carbs 47 grams; fiber 7 grams; cholesterol 17 milligrams; iron 1 milligram; sodium 676 milligrams; calcium 22 milligrams
What does Caprese mean in cooking?
The ingredients for this salad include thin slices of mozzarella and tomatoes as well as fresh basil, olive oil, and Italian dressing.
Do Italians put balsamic vinegar on pizza?
In Italy, there is no such thing as Give it a go. Do you dareDecember 22, 2009
What is on a Capri pizza?
Ingredients that are essential Flour. Cherry Tomatoes are a type of tomato that has a cherry flavor to it. Mozzarella. Basil. Olive Oil is a kind of oil that comes from the olive tree.
How do you eat mozzarella caprese?
The caprese salad can be served as an appetizer, a light meal, or as a side salad with a main course at dinner time. Everything about it is delicious, especially when served with full grain crusty bread and grilled meats. With my grilled apple cider vinegar chicken, it would be just amazing.
What is the difference between bruschetta and caprese?
Bruschetta is a type of appetizer that traditionally consists of tiny toasted bread pieces topped with a tomato and basil combination. Caprese salad is normally made up of sliced tomatoes, sliced fresh mozzarella, and fresh basil leaves, and it is served chilled. As a result, the key variations are the cheese and the manner in which they are presented.
What’s a Sicilian style pizza?
Sicilian pizza is a type of pizza that is produced in a fashion that originated in the Italian island of Sicily.Traditional Sicilian pizza is frequently rectangular in shape with a thick crust, although it can also be spherical and similar in appearance to Neapolitan pizza.Onions, anchovies, tomatoes, herbs, and strong cheeses such as caciocavallo and toma are frequently used to garnish the dish.
Is Margherita Pizza the same as cheese pizza?
Despite the fact that a Margherita pizza is technically a cheese pizza, a’regular cheese pizza’ is a more basic dish that consists of of tomato sauce and cheese on top. While mozzarella is typically used on a cheese pizza, other cheeses such as parmesan may also be used in the toppings to create a unique flavor profile.
Do you put balsamic on pizza before or after cooking?
The Balsamic Glaze: While the pizza is baking, in a small saucepan over medium heat, simmer the balsamic vinegar and sugar together, stirring often, for about 10 minutes.Remove from heat and set aside.The vinegar will diminish in volume, thicken, and eventually turn syrupy in consistency.As a finishing touch, drizzle the balsamic glaze over the pizza and top with fresh thyme leaves if preferred.
Why is Caprese so good?
Caprese salad is particularly appealing because of the brilliant colors and unusual, bumpy form of the tomatoes. In the summer, grape or cherry tomatoes (a combination of whole and sliced, paired with little balls of mozzarella) are other delicious options.
What kind of cheese is bocconcini?
Bocconcini are little, semi-soft, rindless mozzarella cheese balls around the size of an egg that are made with unripened mozzarella cheese. Their origins may be traced back to the city of Naples, Italy, where they were originally manufactured entirely of water buffalo milk. Nowadays, however, they are typically created from a blend of water buffalo and cow’s milk.
How long does Caprese last in the fridge?
Although I recommend eating this Caprese Salad within 24 hours, it will keep well in the refrigerator for up to 2-3 days. It can get rather juicy, so be sure to drain it before serving. It’s obviously best if you can serve it as soon as possible, but we also enjoy this as leftovers.
What is the difference between crostini and bruschetta?
It is produced by toasting full, broad slices of a rustic Italian or sourdough type bread over hot embers, which derives from the Italian term ″bruscare,″ which means ″to roast over coals.″ Crostini are made from a smaller, rounder, finer-textured bread that is more similar to a white bread baguette and are sliced and toasted.
What’s the difference between tapenade and bruschetta?
Making a real olive bruschetta is as simple as mixing sliced or finely chopped green or black olives into the dough and baking it till golden brown.Tapenade, which is prepared from black olives, has a strong flavor and a dark hue, but tapenade made from green olives has a lighter, more delicate flavor.Make the tapenade with chopped tomatoes, and you’ll have a vibrant crimson sauce on your hands.
What’s the difference between bruschetta and garlic bread?
Crostini is a term that can refer to the equivalent of a crouton that is used for soups or salads. Garlic bread (bruschetta) is derived from the Italian bruscare, which means ″to roast over embers.″ Slices of toasted bread are rubbed with garlic cloves and drizzled with extra-virgin olive oil to create this popular garlic bread dish.
What’s the correct way to pronounce pecan?
There is a widespread belief that southerners speak it as ″Pa-kawn″ while northerners pronounce it as ″PEE-can.″ Nevertheless, according to the results of a poll conducted by the National Pecan Shellers Association, 70 percent of northerners and 45 percent of southerners pronounce it as ″PEE-can.″ The date is January 22, 2020.
How do you pronounce gyro?
The name is derived from the Greek word for ″spin,″ as verified by the employees at Athena, a Greektown restaurant in Manhattan. ″Yee-ro″ would be the proper pronunciation for a single sandwich, such as ″I want a gyro,″ but ″yee-ros″ would be the correct pronunciation for a group of sandwiches, such as ″I adore gyros,″ according to Greek academics.
Does Caprese have an accent mark?
However, the reality is that there is no one perfect way to pronounce it. The southernmost regions of Italy will pronounce it ″cah-preh-zseh.″ ″Cah-prey-zay″ is how it is pronounced in the more northern regions of Italy. As long as you can pronounce them correctly, it doesn’t matter which one of these pronunciations you adopt.
What is Neapolitan style pizza?
Known as Naples-style pizza in some circles, Neapolitan pizza is a type of pizza cooked with tomatoes and mozzarella cheese that originated in Naples, Italy. The tomatoes used must be either San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio tomatoes, which are grown in the volcanic plains to the south of Mount Vesuvius and are considered to be among the best in the world.
What’s in a grandma slice?
New York City is the birthplace of Grandma pizza, which is a Sicilian-style pie. Granny pizza is distinguished by its distinctively delicately thin crust, and it is normally prepared on an olive oil-coated rectangular pan before being covered with mozzarella cheese and tomato sauce (the sauce is often piled over the cheese, rather than the other way around).
What is the difference between Detroit style and Sicilian pizza?
Sicilian pizza, formerly known as ″sfincione,″ which translates as ″small sponge,″ has a fluffier bread foundation than most other types of pizza in the United States. The pepperoni on Detroit-style pizza is smaller and thicker, and as they cook, they curl up into little cups, as opposed to the wide, flat circular pepperoni that appears on most other pizzas.
Caprese Pizza
- Prep 15 min
- Total 40 min
- Servings 8
Pizza dough, Bisquick, Roma tomatoes, mozzarella, basil, and grated parmesan are all you need to prepare this dish in 40 minutes.
Ingredients
- Yellow cornmeal (for dusting)
- 3 cups Original BisquickTM mix
- 2/3 cup extremely hot water
- 3 teaspoons olive or vegetable oil
- 3 tablespoons buttermilk
- 2- 3-fresh plum (Roma) tomatoes, peeled and thinly sliced
- 6-ounce fresh mozzarella cheese, cut
- 1/2 cup fresh basil leaves, lightly broken
- 1/2 cup grated Parmesan cheese
Steps
- 1 Preheat the oven to 450 degrees Fahrenheit. If you’re using a pizza stone or a 12-inch pizza pan, gently coat the surface with cornmeal before starting the recipe. Preparation: Line a cookie sheet with parchment paper and lightly sprinkle with cornmeal if you don’t have a pizza stone or a pizza pan.
- 2 Stir Bisquick mix, water, and 2 tablespoons of the oil together in a medium-sized mixing basin until a soft dough forms. Cover and set aside for approximately 10 minutes. Using your fingers coated in Bisquick mix, pat or press the dough onto a pizza stone or pizza pan to form a 12-inch circle. Bake for 6 to 7 minutes, or until the edges are gently browned around the edges. Bake for 15 minutes, then remove from oven and brush with the remaining tablespoon of oil before topping with sliced tomatoes. Following that, add cheese slices and basil, then finish by dusting Parmesan over the top of the dish.
- Bake for 10 to 12 minutes, or until the crust is golden brown and the cheese has melted.
Nutrition
It is not possible to obtain nutritional information for this recipe. 2022 ®/TM General Mills All Rights Reserved
Caprese Pizza Recipe
A pizza topped with fresh mozzarella, tomatoes, basil, and a balsamic glaze is known as Caprese Pizza.When it comes to traditional Caprese Pizza, you can’t go wrong!The Easy Whole Wheat Pizza Dough Recipe we provided on Wednesday has been updated with the pizza that we created with that unique dough on Thursday.Put your hands in the air and wave them about as though you absolutely despise Caprese Pizza!This is correct, let’s get thrilled because it’s Friday, and not just any Friday, but PIZZA FRIDAY, to be exact!Our go-to pizza recipe for Caprese Pizza is a classic and a favorite of many.
I could eat Caprese Pizza every day for the rest of my life and never grow tired of it.Do you have any tomatoes growing in your garden right now?Yes, we do!Caprese Pizza was the perfect solution for me because I had some left over.This pizza is really delicious when made with fresh garden tomatoes.
We also made use of the basil from our garden!I really enjoy eating in season!Making this pizza is a piece of cake.It is highly recommended that you use our Easy Whole Wheat Pizza Dough for rolling out your pizza dough.If you’re in a hurry, you may use store-bought dough to save time.
- Fresh mozzarella cheese, tomatoes, and basil are sprinkled on top of the dough after it has been brushed with olive oil.
- Allow to bake for 15 to 20 minutes, or until the crust is golden brown and the cheese is melted.
- Remove the pan from the oven and drizzle with the balsamic glaze until well coated.
- DeLallo’s Balsamic Glaze is a favorite of ours.
It’s the finest, and it’s quite handy!You may also prepare a balsamic reduction to go with your meal.Close your eyes and think you’re in Italy while you cut the pizza into pieces and eat it with your hands.The tastes are straightforward, but oh, so delicious!
You can’t go wrong with a basic pizza like this one!Everything about it is delicious—especially when you make it with fresh ingredients!Make our Caprese Pizza for dinner tonight and impress your friends!Enjoy!Vegetarian
Caprese Pizza
- You can’t go wrong with a basic pizza like this one! It’s a family favorite in our household! 1 dish (recipe) Pizza dough prepared from scratch or pizza dough purchased from a store
- 1 tablespoon extra-virgin olive oil
- 1 cup fresh mozzarella, sliced
- 2 large ripe tomato slices
- salt and black pepper to taste
- a handful of fresh basil, chopped
- 8 oz fresh mozzarella
- In addition to using DeLallo’s Balsamic Glaze, you may also produce abalsamic reduction.
- Preheat the oven to 450 degrees Fahrenheit. If you’re using refrigerated pizza dough, remove it from the refrigerator and set it aside to come to room temperature while the oven is preheating
- otherwise, proceed as follows:
- Place the pizza dough on a lightly floured board and press it down. Pizza dough should be rolled out into a round. Make the crust on the edges of the pizza a little thicker. Using a pastry brush, evenly coat the dough with olive oil. Place mozzarella slices on top of the dough in a uniform layer, and then top with sliced tomatoes. Season with salt and pepper to taste, if desired. Basil should be sprinkled on top of the pizza. Insert baking sheet into prepared oven and bake for 10-12 minutes, or until the crust is toasted and the cheese is bubbling.
- Remove the pizza from the oven and brush it with the balsamic glaze to finish. Cut into pieces and serve while still warm.
Have you ever tried this recipe?What did you think?Leave a remark below and upload a photo to Instagram to show your support.Tag @twopeasandpod and use the hashtag #twopeasandtheirpod to share your photo.My name is Maria, and my husband’s name is Josh.We enjoy the same kind of foods, such as cooking, baking, and entertaining.
We appreciate developing meals that are easy, fresh, and suitable for the whole family.We enjoy spending time at the dinner table with excellent food, nice conversation, and wonderful friends and family members!Our kitchen is always open for business!More information can be found at http://www.nytimes.com/news/business/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/ Summer Main Dishes that are Vegetarian and Kid-Friendly Favorite Things of Maria
Easy Caprese Pizza
Archived from the original on June 29, 2020. Home » Easy Caprese Pizza by Killing Thyme/ (updated February 25, 2022) Summer patio dinners are made even better with this Easy Caprese Pizza recipe. It’s packed with fresh tastes, and you can make it with ingredients from your own garden!
Take Your Favorite Refreshing Summer Salad and Slap It on a Pizza!
When enjoying some good ol’ Italian food in the summer, a Caprese salad is a must-have side dish.However, we went it a step further and strewn it over handmade pizza, because, after all, why wouldn’t we?As the name implies, this pie is essentially the unplanned offspring of the classic Margherita Pizza and our Bruschetta Pizza.And it’s a WIN for everyone.We all need a break from the same old pepperoni and mushroom pizza every now and again.And when we do, this is a strong candidate for the top spot.
What Is a Caprese Pizza?
Imagine a Caprese salad that has been cooked into a pizza dough, and you have yourself a Caprese pizza!All of the flavors of summer come together in this dish of pillowy mozzarella, thinly sliced tomatoes and shredded fresh basil leaves, all topped with a splash of acidic and sweet balsamic sauce.The glaze is what really distinguishes this pizza from other types of pizza, such as Margherita or Neapolitan.The aromas and components of all three are identical, but the balsamic glaze distinguishes the Caprese.
A Short List of Ingredients: Just How We Like It!
- There’s nothing complex about this! The greatest thing is that if you have a garden, you can use your own juicy tomatoes and fresh basil to make this dish. Here’s everything you’ll need to get started: If you want to keep things as easy as possible, use readymade pizza dough or a prefabricated pizza shell.
- The ingredients are as follows: marinara sauce (homemade or shop purchased are both acceptable)
- fresh mozzarella
- fresh basil
- Roma tomatoes
- balsamic glaze
Balsamic Glaze vs Balsamic Vinegar.
A balsamic glaze is just balsamic vinegar that has been reduced until it is a thicker, stickier, and sweeter consistency.Balsamic glaze may be purchased at most supermarkets, but if you can’t locate it, you can easily make your own.Simply bring 1 cup of balsamic vinegar to a boil on the stovetop and continue to cook until the mixture has reduced to approximately 1/4 cup, stirring occasionally.The liquid will thicken, get more sticky, and grow sweeter, making it ideal for drizzling.
How to Make This Easy Caprese Pizza.
- If you’re preparing your own dough, preheat the oven according to the directions on the package. If you’re using store-bought biscuits, preheat the oven according to the directions on the container.
- A lightly oiled pizza pan should be used, and the dough should be worked carefully into the shape of the pizza to be placed on it. You may forgo the oil and instead sprinkle some cornmeal on top of the pizza stone, which will keep the dough from sticking together. To finish, spoon roughly 1 cup of marinara sauce over the circle, smoothing it out evenly. Leave around 1/2 – 1 inch of room around the borders of the pie for the crust.
- Place the mozzarella slices on top of the sauce, allowing enough space between each piece to accommodate the tomato slices. Place the tomato slices in between the mozzarella pieces to complete the sandwich. Take half of the basil leaves and rip them in half before scattering them over the pizza.
- Place the pizza in the oven and bake according to the directions on the dough recipe or, if using store-bought dough, according to the directions on the packaging. Typically, when using fresh dough, you want to bake the pizza for 15-20 minutes at 425° F, or until the dough has crisped and turned golden in color.
- Once the pizza is finished baking, take it from the oven and allow it to cool on the counter for 5-10 minutes before cutting into it.
- Slice the pizza and sprinkle it with balsamic glaze before garnishing it with the remaining fresh basil leaves before cutting it into slices. Alternatively, you might pour a little extra virgin olive oil over the pizza and sprinkle with freshly cracked black pepper.
Equipment You’ll Need:
- A sharp knife, a cutting board, a pizza pan or a pizza stone, a pizza cutter or pizza scissors (the scissors are highly recommended! ), and a pizza pan or a pizza stone
Recipe Tips + Tricks.
- Instead of using balsamic glaze, you may make a reduction using balsamic vinegar, if you can’t locate it at your local market. Using a burner, bring 1 cup balsamic vinegar to a boil, then decrease the heat until the vinegar is reduced to approximately 1/4 cup. At this stage, the vinegar will have thickened and become sticky and sweet, similar to a glaze. Don’t pour the pizza with straight-up balsamic vinegar
- instead, spray the dough with olive oil and sprinkle it with garlic salt and Italian herbs to make it more interesting.
If You Like This Recipe, You’ll Love These:
- Easy Bruschetta Pizza
- \s Summer Caprese Burgers with Pesto Mayo
- \s Simple Caprese Salad with Toasted Walnuts
Have You Made This Recipe?
If you loved this recipe, please consider giving a STAR rating and providing feedback in the comments section below! You may also post pictures of your creations on Instagram using the hashtag @killing thyme.
Get the Recipe:
Easy Caprese Pizza
- Summer patio dinners are made even better with this Easy Caprese Pizza recipe. It’s packed with fresh tastes, and you can make it with ingredients from your own garden! 1 cup marinara sauce
- 8 oz fresh mozzarella, drained (if in water) and pat dry before thinly slicing
- 1-2 roma tomatoes, thinly sliced
- 1 cup fresh basil leaves, *see notes
- 16 oz ball of fresh pizza dough, handmade or store-bought
- 1/4 cup balsamic glaze, *see notes
- If you’re making your own dough from scratch, preheat the oven according to the directions on the recipe. If you’re using store-bought ingredients, preheat the oven according to the directions on the package.
- Work the dough out and shape your pizza on a pizza pan that has been gently greased. Instead of using oil, you may sprinkle cornmeal over the surface of a pizza stone to prevent the dough from sticking. Once you’ve made a nice round pizza dough, spoon and evenly spread 1 cup of marinara sauce over it, leaving about 1/2 – 1 inch of space around the edges for your crust
- once you’ve made a nice round pizza dough, spoon and evenly spread 1 cup of marinara sauce over it, leaving about 1/2 – 1 inch of space around the edges for your crust
- Place the pieces of mozzarella cheese over the sauce, allowing enough space between each slice to accommodate the tomato slices, and then proceed by arranging the tomato slices in between the mozzarella slices to complete the layering. There will very certainly be some leftover mozzarella
- either keep it or do what we do and devour it all right now. Take half of the basil leaves and rip them in half before sprinkling them equally over the pizza
- Place in the oven and bake according to the directions on the recipe or, if using store-bought, according to the directions on the packaging of the product.
- Typically, when working with new dough, you want to bake it at 425° F for 15-20 minutes, or until the dough has crisped and turned golden brown in color (time will vary by oven). Always double-check the recipe or bag of dough you’re using to be sure it’s correct. Allow the pizza to cool for around 5-10 minutes after it has been finished baking before cutting into it. Sprinkle the remaining fresh basil leaves on top just before cutting into it, and pour it with a lovely and rich balsamic glaze just before cutting it. Alternatively, you might pour a little extra virgin olive oil over the pizza and sprinkle with freshly cracked black pepper.
Balsamic glaze is made from scratch.Bring 1 cup of balsamic vinegar to a boil in a small saucepan over medium heat, stirring constantly, until the mixture has reduced to approximately 1/4 cup.The liquid will thicken, get sticky, and grow sweeter as it cools.Do you want to spice up your crust?In order for a crust to form, brush some olive oil or melted butter over the edges of the dough that you left unbrushed.Garnish with a pinch of garlic salt and/or Italian herbs, if desired.
What is Caprese: A Tribute to Fresh Italian Flavor
What exactly is caprese?To put it another way, it’s a straightforward Italian salad.Caprese is a simple dish to cook that requires only a few fresh ingredients: a hefty ball of fresh mozzarella, a few sliced red ripe tomatoes, a handful of basil leaves, and a drizzle of extra virgin olive oil.Everyone like this brightly colored combination, and it’s simple to understand why when you consider the delicate balance of tastes it achieves: the acidity of the tomato is balanced by the sweetness of the basil, and the extra virgin olive oil gives a slight fruitiness that ties everything together.It’s as though they were meant to be together!The finest things in life are…
those that are new.This is especially true when it comes to Italian cuisine.The caprese salad is a perfect representation of what Italian food is all about: fresh, uncomplicated, high-quality ingredients.There is no greater example of this than the caprese salad.As a matter of fact, this fairly straightforward salad has become so famous that it has spawned other versions and caprese-style inventions in the shape of pizzas, flatbreads, pasta salads, and other dishes, among other things.
Pesto, balsamic vinegar, strawberries, tuna, spaghetti, crostini toasts, and a variety of other ingredients are some of our favorite variations on the original caprese salad.There are a plethora of ways to appreciate it.Due to the fact that tomato season is quickly approaching, we felt it would be appropriate to share some of our favorite caprese recipes with you.
Easy Three Cheese Caprese Pizza
Recipe for a quick and simple three cheese Caprese pizza that takes less than 30 minutes to put together and is sure to please the whole family!This week, try something different for pizza night at your place and delight your taste buds with the classic tastes of tomato and mozzarella!Lifeway Foods provided sponsorship for this content.As is always the case, all views and opinions are entirely my own!
You Will Love This
- If you enjoy the classic tastes of Caprese, you are going to adore this pizza to the extreme! It has all of the usual tastes of fresh mozzarella, fresh tomatoes, and fresh basil, as well as basil pesto shredded mozzarella and delightful tangy farmer cheese.
- In case you enjoyed this Caprese pizza recipe, you should also try these:
- Recipes include Cheesy Caprese Garlic Bread, Caprese Pasta Salad, Creamy Caprese Mac & Cheese, and Sheet Pan Pizza for a Weeknight Dinner.
- Try this recipe for great handmade pizza dough if you want to give it a try: The following recipes are for no-knead pizza dough: Quick and Easy Pizza Dough
- Beer Pizza Dough (no yeast! )
- Easy Flatbread Pizza Dough
- and Pizza Dough with Beer.
Ingredients and Substitutions
- Pizza Dough – Store-bought pizza dough works wonderfully for this recipe, but if you want to make your own, I’ve included three incredibly simple and tasty pizza dough recipes below. In addition, store-bought naan might be substituted for the pizza dough.
- The addition of extra virgin olive oil and dried oregano to my crust makes it a favorite of mine to bake with before serving. This Caprese pizza is elevated by the addition of this great depth of flavor and a little something more.
- Pesto – Basil pesto, either store-bought or created from scratch, would work nicely as the sauce for this pizza.
- In this recipe, you may use half skim shredded mozzarella cheese, but I prefer the added taste and creamy texture that whole milk mozzarella cheese provides.
- Lifeway Foods Farmer Cheese – The secret ingredient in this three cheese pizza is tangy, dry curd cheese from Lifeway Foods. Farmer’s Cheese from Lifeway Foods! Think of it as ricotta, but with less moisture and greater taste. Adding farmer cheese to pizzas or flatbreads is one of my favorite ways to jazz up a dish since the cultured soft cheese offers a depth of flavor as well as a creamy texture. It also has a high concentration of probiotics and protein! It’s fine to substitute whole milk ricotta if you don’t have any farmer cheese on hand, but you’ll want to use a cheese cloth to press out any excess liquid so the pizza doesn’t become soggy – this is why farmer cheese is the ideal option.
- Ciliegine (fresh mozzarella balls about the size of cherries) – For this dish, I used Ciliegine, which are fresh mozzarella balls about the size of cherries. Alternatively, fresh mozzarella pearls or Bocconcini, which are little balls around the size of an egg, can be found. Fresh mozzarella is available in a variety of shapes and sizes, including an 8-ounce ball and a big log form that can be either 8- or 16-ounces.
- The thinly sliced Roma tomatoes that I use for this Caprese pizza are my favorite, but you could also use half cherry tomatoes or grape tomatoes instead. Those are the three tomatoes I prefer to use since they are meaty and have few seeds, which means they don’t leak nearly as much moisture as other types of tomatoes do.
- There is nothing quite like the flavor of fresh basil leaves on this Caprese pizza
- but, fresh basil leaves are not always available.
- For those of you who have never tried balsamic glaze before, this recipe is an excellent place to start! This pizza is made with reduced balsamic vinegar, which gives it a delightful tangy slightly sweet flavor that works nicely with the mozzarella and tomato.
Instructions
To make a 14-inch crust, gently push the dough (I recommend my fave pizza dough here!) into a circle and smack it back and forth between your hands a few times.Transfer to a pizza sheet and bake for 15 minutes.Cust, brushed with olive oil and oregano, is baked until tender.Remove the crust from the oven and spread the pesto evenly on it, leaving approximately an inch around the outside of the pie.Distribute the shredded cheese equally across the top of the pie.Sliced tomato should be placed in a single layer across the cheese.
Spread a thin layer of farmer’s cheese across the pizza.Toss in some fresh mozzarella.More olive oil should be brushed onto the crust.Bake for 10-15 minutes, or until the cheese is melted and the crust is golden.If desired, broil the crust for a couple of minutes to get a dark golden brown color.
a couple pinches of Kosher salt, a sprinkle of black pepper, fresh basil, a drizzle of olive oil, and a drizzle of balsamic glaze to taste, and you’re ready to go.
Tips
- According to the way this recipe is written, it will yield a 14-inch hand-tossed pizza. For a thinner crust, use less dough or stretch the pizza into a wider circle, as desired. It’s important to remember that you’ll most likely need to minimize the quantity of toppings you use as well, or else you’ll wind up with an overly sloppy pie. However, see my suggestions below on how to deal with it.
- When I cook pizzas at home, I like to use this pizza pan because the holes on the bottom help the crust to be distributed evenly and the pie to get a bit more crispy. A baking sheet or cast iron skillet can be substituted for the pizza pan if you don’t have one. Feel free to line your pizza pan or baking sheet with parchment paper to make cleanup a breeze
- feel free to experiment with different cheeses on this pizza! While I adore the combination of farmer cheese, fresh mozzarella, and shredded mozzarella, I think shredded Parmesan cheese, Monterey Jack cheese, or even provolone cheese would be equally as good
No Soggy Pizza!
- A soggy pizza is my worst nightmare, which is why I recommend pre-baking the dough before topping every pizza/flatbread dish I create! The easiest method to ensure that your pizza doesn’t go soggy is to bake it before serving it, and heating it with olive oil and dried herbs merely adds another delightful layer of flavor at the same time.
- This pizza contains a large number of components that are high in moisture content, which means it may become soggy if it is not made properly. If you want to avoid soggy pizza, make sure you do the following: Don’t overdo it with the pesto. Pesto has a significant amount of olive oil, therefore when using it as a basis for pizza, you just want to put a thin layer over the surface. A disproportionate amount of pesto will result in sogginess in the pizza. If you want to obtain even more of that delicious pesto flavor, y
Spanish
Afrikaans
Albanian
Amharic
Arabic
Armenian
Azerbaijani
Basque
Belarusian
Bengali
Bosnian
Bulgarian
Catalan
Cebuano
Chichewa
Chinese (Simplified)
Chinese (Traditional)
Corsican
Croatian
Czech
Danish
Dutch
English
Esperanto
Estonian
Filipino
Finnish
French
Frisian
Galician
Georgian
German
Greek
Gujarati
Haitian Creole
Hausa
Hawaiian
Hebrew
Hindi
Hmong
Hungarian
Icelandic
Igbo
Indonesian
Irish
Italian
Japanese
Javanese
Kannada
Kazakh
Khmer
Korean
Kurdish (Kurmanji)
Kyrgyz
Lao
Latin
Latvian
Lithuanian
Luxembourgish
Macedonian
Malagasy
Malay
Malayalam
Maltese
Maori
Marathi
Mongolian
Myanmar (Burmese)
Nepali
Norwegian
Pashto
Persian
Polish
Portuguese
Punjabi
Romanian
Russian
Samoan
Scottish Gaelic
Serbian
Sesotho
Shona
Sindhi
Sinhala
Slovak
Slovenian
Somali
Sudanese
Swahili
Swedish
Tajik
Tamil
Telugu
Thai
Turkish
Ukrainian
Urdu
Uzbek
Vietnamese
Welsh
Xhosa
Yiddish
Yoruba
Zulu