balsamic tomato caprese pizza
Marinated tomatoes highlight this ultra simple, herb-forward pie.
Ingredients
- 1 1/2 cups cherry tomatoes, halved
- 4 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1/4 cup fresh basil, chopped
- 1 tbsp fresh oregano, chopped
- 1 tbsp fresh mint, chopped
- 6 cloves garlic, minced
- 1/2 lb pizza dough, homemade or store bought
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried rosemary
- pinch red pepper flakes
- 8 oz fresh mozzarella, roughly torn
Instructions
- Prep time does not include making homemade dough. If doing so, allow an extra 60-75 minutes for prep.
- Preheat the oven to 450 degrees with a sheet pan, pizza stone, or skillet inside, for 20 minutes.
- In a small bowl, toss together the tomatoes, 2 tablespoons of oil, balsamic vinegar, fresh basil, fresh oregano, fresh mint, 2 cloves of garlic, and a pinch each of salt and pepper. Set aside.
- Roll, stretch, and press the pizza dough to desired shape and size. Lay onto the preheated baking sheet or stone. Prick the center of the dough several times with a fork. Parbake for 5 minutes.
- Whisk together the remaining 2 tablespoons of oil, the dried herbs, and the remaining 2 cloves of garlic. Brush all over the dough with a pastry brush.
- Spread 1 cup of the tomatoes over the dough. Top with mozzarella. Bake for 15-20 minutes until the cheese is melty and bubbly. Remove from the oven and top with the remaining 1/2 cup of tomatoes and fresh basil, as desired.
Notes
*Moisture: If the a lot of moisture accumulates on top of the pizza from the tomatoes and the mozzarella, bake the pie for 10 minutes at 450. Switch the broiler to high and bake for another 3-5 minutes to dissolve some of the liquid.
*To store: Pizza keeps covered in the fridge for up to 5 days, and in the freezer for up to 1 month.
*To reheat: Bake individual slices of pizza directly on the rack, or on a sheetpan, at 350 for 8-10 minutes.