Thin-Crust Caprese Pizza
Pizza is perfect for family dinners, especially when it’s made at home. Dovetailing Tip: Slice an additional 1 1/2 pounds of tomatoes and 1 pound of fresh mozzarella cheese to have ready for Caprese Salad on day 3.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 326
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 326
1 cup all-purpose flour, plus more for dusting
1/4 teaspoon baking powder
kosher salt
5 tablespoons extra-virgin olive oils, plus more for brushing
1 (15-ounce) can cannellini beans , drained and rinsed
2/3 cup drained giardiniera (italian pickled vegetables) , chopped, plus 2 tabespoons brine
1/2 cup basil, torn, plus small leaves for topping
2 tablespoons chopped fresh parsley
freshly ground pepper
3 medium heirloom tomatoes (about 1 1/4 pounds)
1 small clove garlic, grated
1/4 cup grated Parmesan cheese
8 ounces fresh mozzarella cheese, thinly sliced
Directions:
Place a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 450 degrees F. Mix the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Stir in 1/3 cup water and 2 tablespoons olive oil until a shaggy dough forms. Turn out onto a lightly floured surface and knead into a smooth ball, 1 to 2 minutes. Wrap in plastic wrap and set aside for 15 minutes at room temperature.
Meanwhile, toss the beans, giardiniera and brine, basil, parsley and 1 tablespoon olive oil in a large bowl. Season with salt and pepper; set aside. Slice the tomatoes, place on paper towels and sprinkle lightly with salt; set aside.
Roll out the dough into a 12-inch round on a lightly oiled piece of parchment paper. Slide the parchment with the dough onto an inverted baking sheet. Rub 1 tablespoon olive oil and the garlic all over the dough. Sprinkle the parmesan on top. Slide onto the hot stone and bake until browned and crisp, about 8 minutes.
Remove the crust from the oven and top with the mozzarella, tomatoes and basil leaves. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper.
Source: foodnetwork.com
Meanwhile, toss the beans, giardiniera and brine, basil, parsley and 1 tablespoon olive oil in a large bowl. Season with salt and pepper; set aside. Slice the tomatoes, place on paper towels and sprinkle lightly with salt; set aside.
Roll out the dough into a 12-inch round on a lightly oiled piece of parchment paper. Slide the parchment with the dough onto an inverted baking sheet. Rub 1 tablespoon olive oil and the garlic all over the dough. Sprinkle the parmesan on top. Slide onto the hot stone and bake until browned and crisp, about 8 minutes.
Remove the crust from the oven and top with the mozzarella, tomatoes and basil leaves. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
