Caprice Pizza Food

THIN-CRUST CAPRESE PIZZA

Steps:

• 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. Serve with the bean salad.

SHEET-PAN CAPRESE PIZZA

Steps:

• Place a 17- x 12-inch baking sheet in oven; preheat oven to 450 degrees F. Stretch pizza dough into a 15- x 10-inch rectangle on a large sheet of parchment paper. Brush dough evenly with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Transfer to hot baking sheet in preheated oven. Bake until crust starts to brown, about 10 minutes.
• Remove from oven; top evenly with cheese and tomatoes. Return to oven; bake at 450 degrees F until cheese just melts, about 2 minutes.
• Remove from oven. Sprinkle with basil and remaining 1/4 teaspoon each salt and pepper; drizzle with glaze. Slice into 6 pieces.

CAPRESE SALAD

Steps:

• Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

CAPRESE PIZZA RECIPE

Steps:

• Place the oven rack at the very top setting and preheat the oven to 450 F (232C) degrees.
• Place tomatoes on a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Give them a toss. Roast until tomatoes start to burst, 9-10 minutes. Set aside. Do not turn the oven off.
• Place a sheet pan or a pizza stone on the top shelf in your oven.
• While the tomatoes are roasting make the basil mixture. To do so, place basil, garlic, salt, and pepper in the bowl of a food processor. Pulse a few times to break it into smaller pieces. While the machine is running, drizzle it with olive oil. You may have to scrape the sides with a spatula a few times to turn it into a paste.
• Roll the pizza dough into a 14.5-inch circle. Spread it evenly with the basil mixture leaving an inch on the sides. The basil sauce will be a very thin layer. Scatter the roasted tomatoes and mozzarella pieces on top. Lightly brush the sides with olive oil.
• Using a pizza peel or the back of a sheet pan, carefully slide the pizza onto the preheated sheet pan or pizza stone. Bake 12-14 minutes or until the cheese is totally melted and the sides turned golden brown.
• Remove from the oven and sprinkle it with fresh basil. Let it rest for a few minutes, cut into 8 slices, drizzle with the balsamic reduction (if using), and enjoy.

CAPRICE PIZZA

Steps:

• 1. Spread sauce on pizza. Slice cheese into 1/8" slices and layer on sauce. Top with sliced tomato and basil. Drizzle oil on top of ingredients. Bake in 425 oven for 12-14 minutes. ENJOY!!!

CAPRESE FRENCH BREAD PIZZAS

Steps:

• Preheat the oven to 425 degrees F.
• For the pesto: Toast the pine nuts in a small skillet over a medium heat, tossing occasionally, until golden brown in spots, 3 to 4 minutes.
• Combine the pine nuts, basil, olive oil, Parmesan, lemon zest, garlic, salt and a few grinds of pepper in a blender or food processor until smooth and bright green.
• Cut the bread in half lengthwise. Put the bread on a baking sheet, cut-side up, and spread each piece with a few tablespoons of the pesto, saving any leftovers for another recipe.
• Top the bread with the mozzarella slices and bake until the cheese is melted, 12 to 15 minutes.
• Divide the tomatoes between the two pizzas and drizzle over the balsamic glaze. Tear some basil and sprinkle on top. Serve!