You can't go wrong when you combine basil, tomatoes and mozzarella! This caprese pizza is a classic that is sure to be a family favorite!
Caprese salad is an old Italian dish, served with fresh mozzarella, tomatoes and basil leaves. It often has has olive oil, salt and pepper covering it. Delicious!! It’s the perfect summertime treat, especially from the garden!
-Warm water -Dry yeast -Sugar -Olive oil -All purpose flour -Salt -Garlic powder -Pesto sauce (get the recipe here) -Tomatoes, sliced -Fresh mozzarella
In a medium sized mixing bowl, add the water, yeast, sugar, and oil. Stir to combine. Allow the yeast to proof.
Add the salt and garlic powder to the flour, and mix into the yeast water.
Mix the flour in until the dough begins to pull away from the bowl. Turn onto a floured surface and knead. Allow to rise.
-Preheat oven to 400 degrees F. -Grease pizza pan or cast iron pan lightly with olive oil and press pizza dough into a circle. -Poke several times all over with a fork to remove any air bubbles.
-Bake the crust alone for 10 minutes in the oven, and then remove. -Spread the pesto sauce on the crust, and top with tomatoes and mozzarella cheese. Return to the oven until cheese is melted and bubbly.
Honestly, no. It makes it more “authentic” and the mozzarella doesn’t pool into a bunch of oily mess, but if you only have shredded mozzarella, that’s fine.
DO I REALLY HAVE TO USE FRESH MOZZARELLA FOR THIS CAPRESE PIZZA?