Caprese Pizza

This pizza was a perfect weekend dinner filled with late summer ingredients. We're catching up on Selling Sunset (finally made it to season two) and enjoyed this with some wine. Unfortunately, our summer has been super hot so our cherry tomato plants have been suffering no matter how much water we give them. Dave pulled the last of the tomatoes off the vine so we had a nice mix of red and green cherry tomatoes. The blend added nice color and the green cherry tomatoes added a tartness to the pizza. Drizzle balsamic reduction over each slice to taste if desired. 

A Vegetarian and Cooking original. 

-Refrigerated pizza crust
-1/4 cup roasted garlic pasta sauce
-Italian seasoning, to taste
-Salt and pepper, to taste
-6 ounces fresh mozzarella, thinly sliced
-Cherry tomatoes, sliced in half (we used 285 grams)
-A large handful of fresh basil, chopped
-Balsamic reduction, to taste

Preheat the oven to 400 and prep the crust on a pizza pan or baking sheet. Pre-bake for 6-8 minutes or according to package directions. 

Remove from the oven and top evenly with the sauce, sprinkle with Italian seasoning, salt, and pepper. Top with the mozzarella and halved tomatoes. 

Bake for another 8 minutes and then top with the fresh basil. Finish the pizza in the oven for an additional 2 minutes and serve, adding balsamic reduction drizzle if desired.


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