It’s no secret around here that Brendan and I love pizza. From delivery to homemade, we aren’t too picky. Throw some sauce and cheese on a crust and we’re happy people. Lately, though, our favorites have been our from scratch creations. Even though we didn’t get to a pizza of the month in April (darn morning sickness…), we were back on the wagon in May with huge success!
When we decided to break out the pizza oven, we thought about making a classic margherita pizza. Between a chunky tomato sauce and fresh mozzarella, there was no way that was going to turn out badly. And then we got to Saturday night. And we were lazy. Nothing against the margherita, but that meant cooking down our tomatoes into some sort of sauce. After a three hour game of Settler’s of Catan, starting a relatively involved process at 8:30 just wasn’t going to happen. So I got creative: these are the same ingredients in a caprese salad. Let’s go with it.
I quickly poured some balsamic vinegar in a saucepan on the stove to start reducing, and we pressed out the dough (Side note: we made the dough in advance and left it in the fridge for a few hours, and it was perfect!). After par-baking the crust, I topped it with sliced tomatoes and chunked mozzarella and continued baking until the cheese was oozy and melty and perfect. We topped it off with some fresh basil and the balsamic reduction and were good to go.
Oh. My. Goodness. This was the best happy accident ever. It was quite messy, but so delicious. I cannot wait to make this again in August when the tomatoes are super fresh and even sweeter than they are currently. Now I’ll admit: these aren’t the world’s best pictures. But like I said, it was pushing 9:00 and we were hungry, and it’s a bad, bad idea to make a pregnant woman wait longer than necessary for dinner. So just trust me that these photos don’t do the recipe justice and try it anyway!!
- Homemade Pizza Crust
- ½ lb fresh tomatoes, sliced
- ½ lb fresh mozzarella, chunked
- Olive Oil
- Salt & Pepper
- Fresh Basil
- Balsamic Reduction for drizzle (to make your own, simply bring balsamic vinegar to a simmer and reduce by half)
- Prepare crust according to directions.
- When it says to add toppings (for ours, we par baked for about five minutes), brush with a small amount of olive oil and season with salt and pepper. Arrange tomatoes on top of the crust and top with mozzarella cheese. Cook until the crust is browned and the cheese is melty.
- Top with fresh basil and a balsamic reduction drizzle.
- Allow the pizza to set for a few minutes before you try to cut it.