Tag Archive | Mozzarella

Pesto Caprese Pizza



Tidbits:

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.

Ingredients:

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

Toppings

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

Directions:

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

Tomato Mozzarella Caprese


Tidbits:  I don’t ever measure any of this stuff, so the amounts of ingredients are up to you, these are just suggestions. Also, I found “on the vine grape tomatoes” which were amazing. But you can use any kind of tomato you prefer (cherry tomatoes, slices of plum tomato, etc).

Ingredients:
8-10 grape tomatoes

2-4 oz. fresh mozarella

2 Tbsp. Extra Virgin Olive Oil

2 Tbsp. Balsamic Vinegar

1 tsp. italian seasoning

1/2 tsp. dry basil, or a few leaves of chopped fresh basil

1 clove fresh garlic, minced or finely chopped

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

Directions:

1.      Put tomatoes in bowl, and add desired amount of cheese. I use a melon baller to scoop the cheese into small balls.

2.      Add the Extra Virgin Olive Oil, seasonings, garlic, and salt & pepper and gently mix.

3.      Allow to sit in the refrigerator for 30-60 minutes for best flavor.

4.      When you are ready to serve, add the balsamic vinegar and mix again.