Caprese Pizza

Caprese Pizza

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  • Prep Time


  • Total Time


  • Servings



  • Toppings:

  • 3

    Medium vine- ripened tomatoes

  • 1

    tsp salt

  • 2

    tbsp chopped fresh basil

  • 1

    tbsp Basil Oil or olive oil

  • 8

    oz fresh mozzarella cheese

  • Coarsely ground black pepper

  • Crust:

  • 1

    tsp plus 1 tbsp basil oil or olive oil, divided

  • 1

    package refrigerated pizza crust

  • 1

    garlic clove, pressed

  • 1

    oz Parmesan cheese


1. Preheat oven to 425. For toppings, slice tomatoes into 1/4 inch slices. Place onto paper towel-lined cutting board. Sprinkle both sides evenly with salt; let stand 15 minutes 2. Meanwhile, for crusts, lightly brush Rectangle Stone with 1 tsp of the oil. Unroll dough onto baking stone. Press garlic into Prep Bowl and combine with remaining 1 tbsp oil; brush over dough. Grate Parmesan cheese using Deluxe Cheese Grater fitted with coarse grating drum; sprinkle evenly over dough 3. Cut dough lengthwise into thirds with Pizza Cutter. Carefully move dough strips lightly apart on baking stone. Bake 11-12 minutes or until bottom of crusts are light golden brown. 4. While crusts bake, finish toppings. Chop basil using Santoku knife; combine with oil in another Prep Bowl and set aside for later use. 5. Blot tops of tomato slices with paper towels. Slice mozzarella cheese into 1/4 in thick slices. Arrange tomato and cheese slices in overlapping rows on baked crusts. Return to oven; bake an additional 4-5 minutes or just until cheese melts 6. Remove baking stone from oven. To serve, brush basil mixture over pizzas using Chef's Silicone Basting Brush and sprinkle with black pepper.


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