Pizza Caprese (Or Pizza Margherita My Way)
photo by anaxilea
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
1 pizza
- Serves:
- 8
ingredients
- 12 inch prepared pizza crust, uncooked (not prebaked)
- 29.58-44.37 ml olive oil
- 1 garlic clove, minced
- 236.59 ml shredded mozzarella cheese
- 453.59 g heirloom tomatoes, chopped or 453.59 g heirloom cherry tomatoes, halved
- 6-8 large basil leaves, sliced into thin shreds (chiffonade)
- 59.14 ml olive oil
- 29.58 ml balsamic vinegar
- sea salt, to taste
- fresh ground pepper, to taste
- 226.79 g fresh mozzarella cheese, sliced into rounds
directions
- Combine chopped tomatoes, basil leaves, olive oil, salt, and pepper in a small bowl.
- 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.
- Sprinkle shredded mozzarella over crust.
- Using a slotted spoon, remove tomato mixture from bowl, reserving liquid. Spread evenly over shredded cheese.
- Place fresh mozzarella slices over tomato mixture.
- Drizzle reserved dressing over all.
- 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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Reviews
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Beautiful recipe! I made it with Bobby Flay's pizza dough recipe and hand-tossed it into a 14" pizza so it'd be a bit easier to split within my family. I did make a few changes:<br/><br/>- I roasted two cloves of garlic at 375 for 60 minutes with a little bit of olive oil, and then mixed a little more oil into the mash to create the spread I primed my crust with. I wanted more of a puree of garlic than chunks.<br/>- After I took the crust out from its priming, I put half my cheese on right away, let it get nice and gooey, and then added a layer of baby spinach before putting the rest of the cheese on top.<br/>- I used only the rind slices of the tomatoes and let them drain onto a paper towel before I tossed them with my basil and seasonings to remove excess liquid. I didn't add any olive oil or balsamic because I opted out of making the dressing. Instead, I replaced the salt with an Italian spice blend and a little fresh ground pepper.<br/><br/>The pizza turned out AMAZING - one of my all-time favorites! I'll definitely make this one again. :) I'll add my photo to the gallery.
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Wow, what an awesome recipe! I made it with Recipe #301703 Easy Healthy Whole Wheat pizza crust and it was wonderful. I made too much sauce because I was doubling the pizza dough recipe and accidentally doubled the tomato dressing, so my pizzas had some oil/vinegar running off the edges and burning, but this was my fault. I added the balsamic to the tomato dressing and loved the flavor. I used whole on the vine tomatoes sliced thin because they didn't have any heirlooms and next time I'll try roasting them to crisp them up a bit so they don't get mushy. This is soo good and I will be making often, thanks!!!
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I made this on a homemade thin crust pizza dough. I used fresh mozzarella too. I cut the tomatoes real thin and spread them out on the dough, then added the other stuff. What a great pizza this was! My DS and DH and I ate the whole thing. I did give my DD a little sliver to chew on and she was all :) Thank you!
Tweaks
-
Beautiful recipe! I made it with Bobby Flay's pizza dough recipe and hand-tossed it into a 14" pizza so it'd be a bit easier to split within my family. I did make a few changes:<br/><br/>- I roasted two cloves of garlic at 375 for 60 minutes with a little bit of olive oil, and then mixed a little more oil into the mash to create the spread I primed my crust with. I wanted more of a puree of garlic than chunks.<br/>- After I took the crust out from its priming, I put half my cheese on right away, let it get nice and gooey, and then added a layer of baby spinach before putting the rest of the cheese on top.<br/>- I used only the rind slices of the tomatoes and let them drain onto a paper towel before I tossed them with my basil and seasonings to remove excess liquid. I didn't add any olive oil or balsamic because I opted out of making the dressing. Instead, I replaced the salt with an Italian spice blend and a little fresh ground pepper.<br/><br/>The pizza turned out AMAZING - one of my all-time favorites! I'll definitely make this one again. :) I'll add my photo to the gallery.
RECIPE SUBMITTED BY
Halcyon Eve
United States