balsamic tomato caprese pizza

Happy Friday, all! Or shall I say, Happy Pizza Friday.

Today we wave bye to California and greet Chicago for the weekend. I’m hoping to shed the past couple days from my mind – the increased rest and indulgent treats have punched up a “you’re a lazyass” mindset. I think some of this stems from the ever-ugly comparison trap. It seems that several post-marathon athletes indulge maybe for one meal, then go back to flawless eating and the occasional treat of 99% dark chocolate.

Ok, maybe I’m exaggerating, but the expectation across the board seems to be an immediate return to normalcy instead of enjoyment. Usually I can swat those ideas aside, but I think right now, with my lower activity level and new environment, my brain is trolling me more than I often let it.

I also failed to submit my grad school application on time, which has plucked at my sanity strings a bit more since the Big Sur high has worn down and some of real life seeps back into my thinking. Granted, the missed deadline wasn’t exactly my fault – someone didn’t finish a letter of recommendation – and that in a sense made the sting more pronounced.

Not to dilly dally on my recent issues. This isn’t a therapy session, though I do like to chat about these anomalies since I’d imagine several of you struggle similarly at points. Even during times meant to be relaxing and joyous. Anxiety and depression don’t sit quietly aside when you ask them to, sometimes. They don’t have boundaries.

I do anticipate returning to the kitchen, and what better way to celebrate home cooking than sharing a pizza? This Balsamic Tomato Caprese Pizza is a simple pivot from the classic margherita marriage, brightened up with marinated cherry tomatoes and a savory herbed oil spread. A fast supper that feels fancy, and works both for the upcoming weekend and any frazzled weeknight thereafter.

To-mah-toe

I love caprese. The person who discovered the heavenly combination deserves nice things. And so do you, so let’s make this pie together.

First, choose whether you want to make dough or buy some. Either works just fine. Homemade dough will demand a longer prep time, however, so keep that in mind before you begin.

Next, make the tomato marinade. Halved cherry tomatoes (I actually like to keep some of the smaller ones whole, mostly for aesthetic), balsamic, oil, garlic, fresh herbs, and a pop of red pepper flakes for a spicy nip. Let these sit a little. I enjoy using maverick mix tomatoes but any kind of little baby ‘mato is great.

Wakey Wakey, Pizza Bakey

Mangle the dough in whatever shape you please and set on a preheated baking sheet, pizza stone, or skillet. I sometimes start my oven an hour before I even think about the pizza, always with whatever surface I’m using set on a rack to heat up as well. The benefit here? A crispy, chewy crust.

Another trick I always recommend is parbaking the dough. This isn’t necessary if you have a special 1000 degree pizza oven, but if you’re a normal human like I am, the short burst of heat helps set the crust and prevent a soggy bottom. Prick the bottom of the crust several times and pop in the oven for around 5 minutes.

An easy herbed oil spread gives the crust some texture and extra flavor. You can use a great variety of Italian seasonings here, so play around if you’re feeling feisty. If not, my rendition calls for garlic cloves, dried basil, dried rosemary, dried oregano, and red pepper flakes. Whisk the herbs in a bit of olive oil and brush over the dough.

Spread most of the tomatoes in the middle, then top with slabs of fresh mozzarella. Bake until the cheese melts and bubbles. Check the pie at 10 minutes. If the moisture level gets a bit higher than you want (happens with fresh mozzarella), crank up the broiler and bake a few more minutes until some of the liquid dissolves. Cooling down the pizza once the baking time is through will help the moisture settle as well.

Sprinkle some basil overtop. I like to reserve some of the marinated tomatoes and spread them over the baked pie as well. The contrast between warm, slightly jammy and fresh tomato delights my tastebuds.

The real fun of this pizza is plucking a few tomatoes from the bowl and noshing on them while you prepare dinner. Pour yourself a glass of wine while you’re at it. What Italian dinner doesn’t call for wine? It’s called self care, people.

Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Feeling a little tomato-y?

Simple Herb Roasted Tomato Soup with Margherita Crostini

Tomato Parmesan Soup with Crunchy Basil Chickpeas

Skillet Honey Balsamic Peach Salmon with Burst Tomatoes and Feta