CAPRESE PIZZAS

Caprese Pizzas image

Provided by NIKKI SMITH

Time 40m

Number Of Ingredients 11

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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.