Tag Archive | Balsamic Vinegar

Pesto Caprese Pizza


This recipe was inspired by Scott’s and my love for the pesto pasta recipe I already posted and caprese salad. It can be as difficult or easy as you want. If you want to make everything from the dough to the balsamic glaze it will take a little time. However, you can use store bought dough and skip the reduction and it will still be very tasty (and much easier). For the pizza dough, if you want to go homemade and don’t have a recipe yet I like to use this one. ( Mario Batali Pizza Dough ) It usually comes out a bit sticky if you follow the recipe exactly. Just add more flour little by little to help that situation.  This amount of pizza dough usually makes a 12-14″ pizza.


Pizza dough (If homemade you typically need flour, water, dry yeast packet, oil, and salt. See tips above for more info)

Healthy Pesto Sauce

½ cup part skim ricotta

2 tbsp. parmesan

2 oz. fresh basil

1 oz. fresh parsley

1/4 cup pine nuts (optional, tastes the same to me either way)

2 cloves of garlic

Salt and pepper (freshly ground, not that shaker stuff!)

Balsamic Glaze

3/4 cup balsamic vinegar

1 tbsp honey

1 tbsp brown sugar


Fresh tomatoes, thinly sliced (sun dried is a good substitute or addition also)

Fresh mozzarella, sliced (go for the best you can afford, your taste buds will appreciate it 🙂 )

Fresh garlic, thinly sliced


1. Prepare your pizza dough (see Tidbits above for further instruction)

2. Prepare the pesto sauce by putting all of the ingredients together in the food processor. It may help to add the herbs a little at a  time, and you may find you need more ricotta.

3. Lightly oil a pizza pan and sprinkle with flour. Then, spread the dough on the pan

4. Spread the pesto sauce evenly on the dough

5. Place sliced tomatoes, sliced mozzarella, and fresh sliced garlic evenly around the pizza.

6.  Bake in oven preheated to 425 deg for 13-18 minutes. (Check frequently because cooking times will vary. When it’s done the crust will be light brown and the mozzarella cheese melted).

7. While the pizza is cooking, begin the glaze.

  1. Heat balsamic vinegar, brown sugar, and honey in smallest saucepan you have on medium-high heat until a boil is reached.
  2. Reduce heat and allow to simmer (whisk frequently) until the mixture becomes thick and gooey and the vinegar is reduced by about half it’s volume.

8. When the pizza is done, drizzle the balsamic reduction (however much or little you want) and serve immediately

Satchel’s Salad


Satchel’s famous salad recreated! Hope you enjoy.

The salad is more about how it is assembled then the exact ratios, if you mix all together, all the nuts will fall to the bottom and it will be sorta soggy and mushy.

This recipe makes alot, so I would halve it or even quarter it?


1 granny smith apple, diced
1/4-1/2 cup carrots
1/8 red onion, minced
2 tomatoes, seeded and blotted of excess moisture, diced
2-3 cups mixed greens (spring mix)
1/4 cucumber peeled, seeded, and diced (optional)
1/8 cup pecans, chopped

1/2 cup sliced almonds
1/2 cup salted, roasted sunflower seeds

1/4-1/2 cup Pecorino Romano, grated on finest setting possible


1/4 cup balsamic
1/2 cup olive oil (more if needed – i like it pretty vinegar-y)
1 tsp mustard
1 tsp honey

For the Salad:

  1. Mix apple, carrot, onion, tomato, mixed greens, cucumber, and pecans in a bowl, lightly tossing.
  2. Top with almonds and sunflower seeds on top.
  3. Top with the cheese.

For the Vinaigrette:

  1. Whisk all together until all the ingredients combine well into a smooth dressing.
  2. Drizzle dressing over the top.