Pizza Caprese (Or Pizza Margherita My Way) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I was going to make myself a Pizza Margherita tonight, then I started thinking about how I'd make it...and before I knew it, I realized I was thinking more about making an Insalata Caprese! So I thought Hmmm...why not? So here it is: essentially a warm Insalata Caprese on a crust! Ingredients:
1 (12 inch) prepared pizza crust, uncooked (not prebaked) |
2 -3 tablespoons olive oil |
1 garlic clove, minced |
1 cup shredded mozzarella cheese |
1 lb heirloom tomatoes, chopped or 1 lb heirloom cherry tomatoes, halved |
6 -8 large basil leaves, sliced into thin shreds (chiffonade) |
1/4 cup olive oil |
2 tablespoons balsamic vinegar |
sea salt, to taste |
fresh ground pepper, to taste |
8 ounces fresh mozzarella cheese, sliced into rounds |
Directions:
1. Combine chopped tomatoes, basil leaves, olive oil, salt, and pepper in a small bowl.
2. Heat oven to 400* F. Spread dough out into a 12 inch round on a greased pizza pan. Combine olive oil and garlic; brush over crust. Bake at 400* F for about 10 minutes, or until just turning golden.
3. Sprinkle shredded mozzarella over crust.
4. Using a slotted spoon, remove tomato mixture from bowl, reserving liquid. Spread evenly over shredded cheese.
5. Place fresh mozzarella slices over tomato mixture.
6. Drizzle reserved dressing over all.
7. Return to oven and bake at 400* F for 10-12 minutes or until mozzarella is melty with golden brown spots.
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