Caprese PIZZAS!!

By JacqueDavison

Ingredients

• Toppings
• 3 medium vine-ripened tomatoes
• 1 tsp (5 mL) salt
• 2 tbsp (30 mL) chopped fresh basil
• 1 tbsp (15 mL) olive oil
• 8 oz (250 g) fresh mozzarella cheese
• Coarsely ground black pepper
• Crusts
• 1 tsp plus 1 tbsp (5 mL plus 15 mL) olive oil, divided
• 1 package (13.8 oz or 283 g) refrigerated pizza crust
• 1 garlic clove, pressed
• 1 oz (30 g) Parmesan cheese

Preparation

Step 1

1 Preheat oven to 425°F (220°C). For toppings, slice tomatoes into 1/4-in. (6-mm) 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 (5 mL) of the oil. Unroll dough onto baking stone. Press garlic into (1-cup/250-mL) Prep Bowl and combine with remaining 1 tbsp (15 mL) oil; brush over dough. Grate Parmesan cheese using Rotary Grater; sprinkle evenly over dough.

3 Cut dough lengthwise into thirds with Pizza Cutter. Carefully move dough strips slightly 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 (see Cook's Tip); 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-inch-thick (6-mm) 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.