Caprese Pizza
This is my take on a Caprese salad converted into a pizza with a vegan twist.
Equipment
- pizza stone or baking sheet
- Chef's Knife
Ingredients
- 1/2 recipe Neapolitan pizza crust
- Miyoko’s mozzarella in 1 inch pieces
- 3 Caprese tomatoes sliced
- ½ cup pizza sauce
- 5 torn fresh basil leaves
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil divided
- Salt and pepper to taste
Instructions
- Follow Neapolitan pizza crust recipe to prepare the crust
- Preheat oven to 500°
- Roll out dough into a 12” circle and brush with ½ Tbsp of olive oil
- Top the crust with pizza sauce, tomato slices, and mozzarella
- Bake for 8 - 10 minutes or until the crust is browned and toppings are cooked through
- Remove pizza from oven and scatter torn basil leaves over pizza, drizzle over the balsamic vinegar and remaining olive oil, and salt and pepper if desired
Notes
Neapolitan crust pizzas will crisp up the best when using a pizza stone but you can also use a baking sheet or pizza pan to cook your pizza.
Tried this recipe?Let us know how it was!