Garden Caprese Pizza

    There is nothing better than a tomato fresh from your garden, it's super sweet and flavorful. The off-season grocery store tomatoes just can't compare, so we must make the most of the delicious fruits while they're in our back yards!

(or vegetables, the debate goes on and on)

     I headed to Amesbury, Mass to cook dinner for my grandparents, and they were the lucky taste testers of my new recipe! My Grammy even said it's the best pizza she's ever had. (And yes I know, she's my grandmother so she has to say that, but honestly that may have been the truth. It was definitely top 5 in my book!)

    The combination of fresh mozzarella, tomato and basil is super delicious as a salad, and I discovered it's just as good (if not better) as a pizza. The tomatoes are so sweet and their juices disperse the basil's deliciousness into every bite, and the balsamic flavor ties it all together. Not to mention the fresh mozzarella is stringy and stretchy making for a commercial worthy pizza.

Depending on the size of the pizza you're making, and how cheesy you like it, the amount of cheese you will use will vary. I also sprinkled a bit of shredded cheese on the top to melt onto the tomatoes, but that is optional!

Garden Caprese Pizza

Ingredients:

1 premade pizza dough or precooked crust

approx 4 leaves fresh basil

1 large garden tomato, thinly sliced

about 8-10 slices fresh mozzarella

2 tbsp balsamic salad dressing

garlic powder

Directions:

Preheat oven to 450.

Preheat pizza stone in oven if using one.

Stretch dough if needed and place on pan or preheated pizza stone. 

Brush balsamic dressing over dough/crust. Top with cheese, basil and tomatoes. Top with a sprinkle of shredded mozzarella and a little more balsamic dressing if desired. 

Cook for about 10 minutes or until crust is golden and cheese is bubbling. 

Sprinkle with garlic powder to serve




And here's a pic of the lucky taste testers! My wonderful Grammy and Pappy :)