Description

How to make Caprese Pizza with cherry tomatoes, mozzarella, basil oil and optional balsamic drizzle.

Ingredients

Units

Pizza Ingredients

16 oz pizza dough, brought to room temp (or use store-bought)

1 lb mixed cherry, grape and yellow pear tomatoes (or use sliced vine-ripened or roma tomatoes)
1 tablespoon olive oil
pinch salt and black pepper
12 oz fresh mozzarella balls (about 12 -14 mini balls, or slice)
2 oz grated pecorino Romano cheese ( optional but delicious)
drizzle of balsamic glaze (optional but delicious)
Fresh basil leaves for garnish

Basil oil (or use Pizza sauce)

1/2 cup basil leaves, packed
2 cloves garlic
6 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

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Instructions

Preheat oven to 450F.
Set pizza dough on a floured surface and bring to room temp.
If using cherry tomatoes and want to roast them ahead, slice some of the tomatoes in half, leaving some whole. Toss tomatoes with olive oil, a pinch of salt and pepper and place on a parchment-lined baking sheet. Roast in the oven for 10-12 minutes until tender and lightly roasted. Alternatively, use thinly sliced regular sliced tomatoes, no need to roast ahead.
Make the Basil Oil. In a food processor, pulse ½ cup packed basil, 2 cloves garlic and salt -until chopped finely. Add 6 tablespoons olive oil, and pulse, scraping down the sides if necessary until combined.
On a floured surface, roll out the pizza dough into a very thin 16-18-inch round ( or 20-inch oblong). Place it on a cornmeal-dusted sheet pan or pizza stone. Spread the basil oil over the crust up to ½ inches of the outer edge.
Cut mini mozzarella balls in half and place them on the pizza dough. Sprinkle pecorino romano cheese. Place roasted tomatoes on top, scattering evenly.
Place the pizza in the 450 F oven and bake for 10-12 minutes, until the cheese has melted and the crust is crisp. If desired, broil for 1-2 minutes more to give the tomatoes a little extra char.
Remove from oven, sprinkle with torn basil leaves and drizzle with a little balsamic syrup. Serve immediately.

Notes

To make balsamic glaze: bring any amount of balsamic vinegar to simmer in a small pot until reduced by half. When it coats the back of a spoon, it is done….it will thicken as it cools.

Makes 2 x 10-inch rounds or one 20-inch oblong.

Leftover pizza will keep up to 4 days in the fridge.

Nutrition

Serving Size:
Calories: 358
Sugar: 3.5 g
Sodium: 662.2 mg
Fat: 17.6 g
Saturated Fat: 5.7 g
Carbohydrates: 37.9 g
Fiber: 2.4 g
Protein: 12.8 g
Cholesterol: 24.8 mg