Pizza Caprese (Or Pizza Margherita My Way)

Pizza Caprese (Or Pizza Margherita My Way) created by anaxilea

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!

Ready In:
40mins
Serves:
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Halcyon Eve
Contributor
@Halcyon Eve
Contributor
"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!"

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  1. anaxilea
    Pizza Caprese (Or Pizza Margherita My Way) Created by anaxilea
  2. anaxilea
    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.
  3. anaxilea
    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.
  4. lolablitz
    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!!!
  5. nygalcooking
    This was really good! I was lazy and didn't want to make the dough so I just put it on a thin pita and it was great
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