Caprese Pizza with Basil-Spinach Pesto
Caprese Pizza with Basil-Spinach Pesto
Ingredients
- Basil-Spinach Pesto:
- 1½ cups baby spinach leaves
- ¾ cup fresh basil leaves
- 1 garlic clove, peeled and finely chopped (or 2 cloves of garlic confit)
- ¼ cup toasted pine nuts
- ½ cup grated parmesan cheese
- ¼ teaspoon kosher salt, plus more to taste (if needed)
- ½ teaspoon freshly ground black pepper
- ½ large fresh lemon, zested and juiced
- 1/3 cup olive oil
- Pizza:
- 12- ounce pizza dough, homemade or store-bought
- 1-2 tablespoons all-purpose flour, for rolling on surface
- 1-2 tablespoons coarse cornmeal, for dusting on stone or pizza pan
- 1 cup pesto, homemade or store-bought
- 2 tablespoons garlic confit or roasted garlic, optional
- 2 large heirloom tomatoes, sliced and dried with paper towels
- 1 cup grape tomatoes
- ½ cup grated parmesan cheese
- 1-2 balls of fresh burrata
- ¼ cup fresh arugula
- 1-2 tablespoons balsamic glaze or fresh lemon juice
- drizzle of olive oil
- flaky sea salt, to taste
- pinch crushed red pepper flakes
Instructions
- Pesto:
- Combine spinach, basil, garlic, pine nuts, parmesan, lemon zest, juice, and salt +pepper in the bowl of a food processor. With the motor running, slowly add olive oil until emulsified; set aside.
- Pizza:
- Preheat baking sheet, pizza pan, or stone for 20-30 minutes.
- Divide dough in half and place on a lightly floured surface. Roll out into a 12-inch round diameter. Make a thicker crust along the edges of the pizza.
- Carefully remove pan or stone from the oven and lightly sprinkle cornmeal all over (to prevent sticking) and place dough on top. Brush 2-3 tablespoons of pesto over the dough and assemble pizza with parmesan cheese and tomatoes. Transfer to oven and bake until tomatoes burst and crust is browned (approximately 10-15 minutes).
- Remove pizza from oven and finish with fresh arugula, balsamic glaze/lemon juice,
- olive oil, and season with salt and a pinch of crushed red pepper flakes. Let sit for 5 minutes to cool down before slicing. Enjoy!