Best Caprese Pizzas Recipes

Caprese Pizzas image

Provided by NIKKI SMITH

Time 40m

Number Of Ingredients 11

3 medium vine-ripened tomatoes
1 tsp salt
2 tsp chopped fresh basil
1 tsp basil oil or olive oil
8 oz fresh mozzarella cheese
CRUST
1 Tbsp basil oil or olive oil, divided
1 tsp basil oil or olive oil, divided
1 pkg refrigerated pizza crust
1 clove garlic clove, pressed
1 oz parmesan cheese

Steps:

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.
3. Press garlic into prep bowl and combine with remaining 1 tbsp (15 mL) oil; brush over dough. Grate Parmesan cheese using a cheese grater fitted with coarse grating drum; sprinkle evenly over dough.
4. 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.
5. While crusts bake, finish toppings. Chop basil; combine with oil in another prep bowl and set aside for later use.
6. Blot tops of tomato slices with paper towels. Slice mozzarella cheese into 1/4-in.-thick (6-mm) slices.
7. 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.
8. Remove baking stone from oven. To serve, brush basil mixture over pizzas using silicone basting brush and sprinkle with black pepper.

Pampered Chef Caprese Pizzas Recipe - (4.4/5) image

Provided by NailCandy

Number Of Ingredients 12

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

Steps:

DIRECTIONS 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.