Caprese Pizza with Basil-Spinach Pesto
Caprese Pizza with Spinach Pesto: A Fresh Twist on a Classic Favorite
Caprese pizza has long been a fan-favorite, celebrated for its combination of fresh mozzarella (I prefer burrata), tomatoes, and basil. But have you ever thought of giving this classic dish a vibrant, nutrient-packed twist? Enter Caprese Pizza with Spinach Pesto, a modern take on the beloved pizza that blends the traditional flavors with the bright, earthy goodness of spinach pesto. If you’re ready to elevate your pizza game, here are some expert tips to make your Caprese Pizza with Spinach Pesto a delicious and memorable experience!
1. Fresh Ingredients Are Key
When making Caprese Pizza, the quality of your ingredients can truly make or break the dish. For the best results, always use fresh, ripe tomatoes and high-quality mozzarella. Opt for buffalo mozzarella or burrata for its creamy, delicate texture that melts beautifully on the pizza. Fresh, flavorful basil is essential, and when paired with the spinach pesto, it will offer that traditional Caprese flavor with a twist.
2. Homemade Spinach Pesto for Extra Flavor
While store-bought pesto can be convenient, nothing beats the vibrant, rich taste of homemade spinach pesto. By blending fresh spinach with garlic, pine nuts, Parmesan cheese, and olive oil, you can create a sauce that adds depth and an earthy flavor to your pizza. Make sure to use extra virgin olive oil for the best taste and texture. For a smoother pesto, blend it until it reaches your preferred consistency.
3. Perfect Dough for Your Pizza Base
The foundation of any great pizza is its dough. Whether you’re using a homemade dough recipe or store-bought, make sure it’s thin enough to create a crispy crust while still being soft and chewy in the center. Preheat your oven to a high temperature (ideally 475°F to 500°F) to get that perfect balance of crispy edges and tender inside. If you’re feeling adventurous, try a whole wheat pizza dough for an added layer of flavor and texture.
4. Layering Techniques for Balanced Flavor
When it comes to assembling your pizza, it’s important to layer your ingredients in the right order. Spread the spinach pesto as your base sauce before adding your cheese. This ensures that the pesto flavor penetrates the crust while the mozzarella melts perfectly on top. Then, add your fresh tomatoes and a sprinkle of salt for extra flavor. To finish, top with fresh basil after baking to preserve its vibrant color and delicate flavor.
5. Don’t Overload with Toppings
One of the easiest mistakes to make when crafting a pizza is overloading it with toppings. While it may be tempting to pile on extra ingredients, too much can weigh down the crust and make your pizza soggy. Keep your toppings light and balanced, letting the flavors of the mozzarella, spinach pesto, and fresh tomatoes shine.
6. Bake at the Right Temperature
For that perfect pizza texture, make sure your oven is preheated to at least 475°F (245°C). This ensures that the pizza cooks quickly, resulting in a crispy crust and melty cheese. If you’re using a pizza stone, let it heat up in the oven to help achieve that crispy, restaurant-quality bottom. If you don’t have a pizza stone, a baking sheet will work just fine.
7. Add a Touch of Balsamic Glaze
To take your Caprese Pizza with Spinach Pesto to the next level, drizzle a bit of balsamic glaze over the top after it’s finished baking. The tangy sweetness of the glaze complements the rich pesto and fresh ingredients, creating a beautiful balance of flavors.
8. Perfect Pairings for Pizza
A Caprese Pizza with Spinach Pesto pairs wonderfully with a light, refreshing drink. Consider serving it with a crisp white wine like Pinot Grigio or Sauvignon Blanc, or opt for a light, citrusy beer like a wheat beer. If you prefer non-alcoholic beverages, a sparkling water with a twist of lemon can provide a refreshing contrast to the rich pesto and cheese.
9. Customizing Your Pizza
While Caprese Pizza with Spinach Pesto is a fantastic dish on its own, feel free to get creative with additional toppings. Consider adding grilled chicken or bacon for extra protein, or toss on a few sautéed mushrooms for added depth. The spinach pesto acts as a versatile base that pairs well with various ingredients, so don’t hesitate to experiment with flavors that complement your taste.
10. Serve Fresh and Hot
Caprese Pizza with Spinach Pesto is best enjoyed fresh out of the oven. Serve it immediately to preserve the texture and flavor. The mozzarella will be wonderfully gooey, the tomatoes juicy, and the spinach pesto will still be bright and fragrant.
In Conclusion
Caprese Pizza with Spinach Pesto offers a unique, flavorful twist on a classic favorite. By focusing on fresh, high-quality ingredients, perfect dough, and the right balance of flavors, you can create a pizza that’s both satisfying and fresh. Whether you’re serving it for a casual weeknight dinner or a weekend gathering, this pizza is sure to impress. So, fire up your oven, get creative with your toppings, and enjoy the deliciousness of this vibrant dish!
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
- ⅓ cup olive oil
- Pizza:
- 1 (16-ounce) fresh pizza dough, homemade or store-bought, (recipe below)
- ¼ cup coarse cornmeal for rolling on surface
- 1 cup pesto, homemade or store-bought
- 1 ball of fresh buffalo mozzarella or burrata, or 1 cup shreddeed mozarella cheese
- ½ cup grated Parmesan cheese
- 2 large heirloom tomatoes, sliced and dried with paper towels
- 1 cup grape tomatoes
- ¼ cup fresh basil leaves
- 1 to 2 tablespoons balsamic glaze or balsamic vinegar
- drizzle of olive oil, to taste
- flaky sea salt, to taste
- pinch crushed red pepper flakes
- Homemade Pizza Dough:
- 1 cup warm water, between 105℉ and 110℉
- 1 tablespoon granulated sugar
- ¾ teaspoon active dry yeast
- 1 cup 00 flour
- 1 cup plus 2 tablespoons, all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
Instructions
- Pesto:
- Combine spinach, basil, garlic, pine nuts, Parmesan, lemon zest, lemon juice, salt, and black pepper in the bowl of a food processor. With the motor running, slowly drizzle in the olive oil until the mixture is emulsified. Set aside until ready to use.
- Pizza:
- Pre-heat your oven to 500℉.
- Twenty to thirty minutes before cooking the pizza, put your pizza stone in the oven.
- Sprinkle a clean surface with cornmeal. Gently stretch the pizza dough with your hands in a circular motion. Once stretched, place it over the cornmeal and roll it out with a rolling pin. Transfer the rolled dough onto a pizza peel.
- Once your dough is flat and ready to be heated, spread 2 to 3 tablespoons of the pesto over the dough, making sure not to spread any pesto on the crust. Top with mozzarella, Parmesan, and tomatoes.
- Carefully slide the assembled pizza from the peel to the pre-heated stone. Bake for 8 to 12 minutes.
- Remove pizza from oven and finish with fresh basil leaves, balsamic glaze or balsamic vinegar, a little olive oil, a pinch of flaky salt and crushed red pepper flakes. Let sit for 5 minutes to cool down before slicing. Enjoy!
- Homemade Pizza Dough:
- In the bowl of a stand mixer, combine the warm water, sugar, and instant yeast. Gently stir, just to combine and set aside for 5 to 10 minutes, until frothy.
- Add both types of flour and salt over the yeast mixture, and using the hook attachment, mix on low speed for 2 to 3 minutes, or until a shaggy dough forms. Increase speed to Medium to knead the dough for 3 to 5 minutes, or until smooth and pliable. When you press a finger into the dough, it should slowly bounce back. Cover the dough with a clean damp kitchen towel and let it rest for 20 minutes.
- Split the dough into two equal portions and shape each into a ball. Place the dough balls in separate bowls, cover them with plastic wrap, and let them rise at room temperature in a dark area for 3 to 4 hours. If you’re making the dough ahead of time, you can refrigerate it to rise for 8 to 24 hours.
- When you're ready to make pizza, allow the dough to come to room temperature. Transfer each ball of dough to a heavily floured surface and, using your fingers, gently stretch it. Then, shape it into rounds with your hands. Add your toppings and bake.