Caprese Pizzas Recipes

CAPRESE PIZZA RECIPE

Steps:

• Place the oven rack at the very top setting and preheat the oven to 450 F (232C) degrees.
• Place tomatoes on a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Give them a toss. Roast until tomatoes start to burst, 9-10 minutes. Set aside. Do not turn the oven off.
• Place a sheet pan or a pizza stone on the top shelf in your oven.
• While the tomatoes are roasting make the basil mixture. To do so, place basil, garlic, salt, and pepper in the bowl of a food processor. Pulse a few times to break it into smaller pieces. While the machine is running, drizzle it with olive oil. You may have to scrape the sides with a spatula a few times to turn it into a paste.
• Roll the pizza dough into a 14.5-inch circle. Spread it evenly with the basil mixture leaving an inch on the sides. The basil sauce will be a very thin layer. Scatter the roasted tomatoes and mozzarella pieces on top. Lightly brush the sides with olive oil.
• Using a pizza peel or the back of a sheet pan, carefully slide the pizza onto the preheated sheet pan or pizza stone. Bake 12-14 minutes or until the cheese is totally melted and the sides turned golden brown.
• Remove from the oven and sprinkle it with fresh basil. Let it rest for a few minutes, cut into 8 slices, drizzle with the balsamic reduction (if using), and enjoy.

CAPRESE PIZZA

Steps:

• Preheat oven to 450°F. If you're using a pizza stone or 12-inch pizza pan, lightly dust with cornmeal. (If you don't have a pizza stone or pizza pan, prepare cookie sheet lined with parchment paper and dust with cornmeal.)
• In medium bowl, stir Bisquick mix, water and 2 tablespoons of the oil until soft dough forms. Cover; let stand about 10 minutes. Pat or press dough onto stone or pizza pan into 12-inch circle, using fingers dipped in Bisquick mix. Bake 6 to 7 minutes or until lightly browned around edges.
• Remove dough from oven and brush with remaining tablespoon of oil and top with sliced tomatoes. Follow with cheese slices, basil, and finish by sprinkling Parmesan across the top. Bake 10 to 12 minutes or until crust is golden brown and cheese is melted.

SHEET-PAN CAPRESE PIZZA

Steps:

• Place a 17- x 12-inch baking sheet in oven; preheat oven to 450 degrees F. Stretch pizza dough into a 15- x 10-inch rectangle on a large sheet of parchment paper. Brush dough evenly with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Transfer to hot baking sheet in preheated oven. Bake until crust starts to brown, about 10 minutes.
• Remove from oven; top evenly with cheese and tomatoes. Return to oven; bake at 450 degrees F until cheese just melts, about 2 minutes.
• Remove from oven. Sprinkle with basil and remaining 1/4 teaspoon each salt and pepper; drizzle with glaze. Slice into 6 pieces.

BEST CAPRESE PIZZA RECIPE

Steps:

• Mix extra virgin olive oil and basil pesto together and spread in a thin layer onto pizza crust.
• Season the entire crust with salt and black pepper.
• Place fresh mozzarella cheese slices and thinly sliced heirloom tomatoes on top.
• Bake Caprese pizza for 12-15 minutes (you can look at pizza crust package for recommended temp and timing) or until cheese is melted all the way.
• Remove pizza from the oven and top with freshly torn basil leaves and drizzle with balsamic glaze just prior to serving.

CAPRESE FRENCH BREAD PIZZAS

Steps:

• Preheat the oven to 425 degrees F.
• For the pesto: Toast the pine nuts in a small skillet over a medium heat, tossing occasionally, until golden brown in spots, 3 to 4 minutes.
• Combine the pine nuts, basil, olive oil, Parmesan, lemon zest, garlic, salt and a few grinds of pepper in a blender or food processor until smooth and bright green.
• Cut the bread in half lengthwise. Put the bread on a baking sheet, cut-side up, and spread each piece with a few tablespoons of the pesto, saving any leftovers for another recipe.
• Top the bread with the mozzarella slices and bake until the cheese is melted, 12 to 15 minutes.
• Divide the tomatoes between the two pizzas and drizzle over the balsamic glaze. Tear some basil and sprinkle on top. Serve!

THIN-CRUST CAPRESE PIZZA

Steps:

• Place a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 450 degrees F. Mix the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Stir in 1/3 cup water and 2 tablespoons olive oil until a shaggy dough forms. Turn out onto a lightly floured surface and knead into a smooth ball, 1 to 2 minutes. Wrap in plastic wrap and set aside for 15 minutes at room temperature.
• Meanwhile, toss the beans, giardiniera and brine, basil, parsley and 1 tablespoon olive oil in a large bowl. Season with salt and pepper; set aside. Slice the tomatoes, place on paper towels and sprinkle lightly with salt; set aside.
• Roll out the dough into a 12-inch round on a lightly oiled piece of parchment paper. Slide the parchment with the dough onto an inverted baking sheet. Rub 1 tablespoon olive oil and the garlic all over the dough. Sprinkle the parmesan on top. Slide onto the hot stone and bake until browned and crisp, about 8 minutes.
• Remove the crust from the oven and top with the mozzarella, tomatoes and basil leaves. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Serve with the bean salad.

CAPRESE PIZZA WITH CRISPY PANCETTA

Steps:

• Heat oven to 350°F. Spray 12-inch round pizza pan with cooking spray; sprinkle with cornmeal.
• In medium bowl, stir Bisquick mix, Italian seasoning, hot water and oil until soft dough forms. Place on surface lightly sprinkled with additional Bisquick mix; knead until smooth. Press dough in pizza pan. Bake 10 minutes.
• Spread pesto over warm crust. Arrange tomatoes and mozzarella in circle on top of pesto, overlapping tomato and cheese slices. Bake 15 to 20 minutes longer or until crust is golden brown and cheese is melted. Sprinkle with pancetta and basil. Drizzle with balsamic vinegar.