Caprice pesto pizza


Caprice Pesto Pizza
Servings 4
Ingredients
Pesto:
- 1 cup fresh basil leaves
- 2 cloves garlic peeled
- 3 tablespoons pine nuts
- 1/3 cup freshly grated parmesan cheese
- salt + pepper to taste
- 1/3 cup olive oil
Pizza:
- 12 ounce pizza dough, homemade or store bought
- 1-2 tablespoons all-purpose flour, for surface
- 1-2 tablespoons coarse corn meal, for dusting on stone or pizza pan
- 2 large heirloom tomatoes, sliced
- 1/2 cup grape tomatoes whole or halved
- 6-8 ounces fresh mozzarela cheese, sliced or 1-2 balls fresh burrata
- 1-2 tablespoons balsamic glaze
- 1/4 cup fresh basil leaves
- salt, to taste
- pinch crushed red pepper flakes
Instructions
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Pesto:
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Combine basil, garlic, pine nuts and parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, slowly add olive oil until emulsified; set aside.
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Pizza:
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Preheat oven to 475 degrees Fahrenheit.
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Preheat stone or pizza pan 20-30 minutes.
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If using refrigerated pizza dough, remove dough from refrigerator and allow dough to come to room temperature while oven preheats.
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Place dough on a lightly floured surface. Roll out into a 12-inch round diameter. Make a thicker crust along edges of pizza.
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Carefully remove pizza pan or hot stone from oven, sprinkle cornmeal all over (to prevent sticking) and place dough on top. Brush 2-3 tablespoons of pesto over dough and assemble pizza with cheese and tomatoes; bake for 12-15 minutes or until crust is browned and cheese is bubbly.
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Remove pizza from oven and drizzle with balsamic glaze, sprinkle fresh basil all over and season with salt and a pinch of crushed red pepper flakes. Enjoy!