Pizza Caprese Recipes
SHEET-PAN CAPRESE PIZZA
This light and flavorful caprese pizza is ready when the tomatoes are just heated through and the mozzarella cheese is slightly melted. If you want a little more on this pizza, it'd be deliciouswith a few slices of prosciutto. Chef tip: let your dough come up to room temperature before you stretch it--it'll make it much easier to work with.
Provided by Emily Nabors Hall
Categories Healthy Pizza Recipes
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 309 calories, Carbohydrate 37 g, Fat 14 g, Fiber 3 g, Protein 13 g, SaturatedFat 6 g, Sodium 584 mg, Sugar 4 g
CAPRESE PIZZA RECIPE
This delicious Homemade Caprese Pizza is filled with mozzarella, tomato, and basil and baked in the oven for under 15 minutes. Easy and delicious weeknight dinner for everyone in the family.
Provided by Aysegul Sanford
Categories Dinner
Time 29m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 267 kcal, Sugar 5 g, Sodium 809 mg, Fat 12 g, SaturatedFat 5 g, Carbohydrate 29 g, Fiber 1 g, Protein 11 g, Cholesterol 22 mg, ServingSize 1 serving
CAPRESE PIZZA
It only takes 40 minutes, Bisquick, Roma tomatoes, mozzarella, basil and shredded parmesan to make our pizza.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 Serving
CAPRESE FRENCH BREAD PIZZAS
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 12
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!
CAPRESE PIZZA WITH CRISPY PANCETTA
The taste of Italy is at your fingertips with this delicious Caprese pizza recipe. It's an easy way to bring classic Italian ingredients to your dinner table, without booking a ticket abroad. The pancetta and fresh mozzarella give it another fresh, irresistible level of flavor. If you want a pancetta pizza that everyone will love, and devour slice-by-slice, follow the simple steps and give the ones you love a mouthful of amazing taste and crunchy texture.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 300, Carbohydrate 20 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 2 g, TransFat 1 g
PIZZA CAPRESE (OR PIZZA MARGHERITA MY WAY)
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!
Provided by Halcyon Eve
Categories Cheese
Time 40m
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 231.4, Fat 19.7, SaturatedFat 7, Cholesterol 33.5, Sodium 269.9, Carbohydrate 4, Fiber 0.7, Sugar 2.5, Protein 10
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