Wednesday, October 20, 2010
Recipe for Quick and Easy (and Tasty) Whole Wheat Caprese Pizza
Well it is pizza night, and the last ball (small one) of dough was pulled from the freezer last night. Time to crank up the bread machine and make some more.
My whole wheat pizza dough recipe is here. But this would also be good on a Boboli pizza crust. Tonight's inspiration was the hubby's favorite salad-Caprese. The heirloom tomatoes were on sale, and who could resist! Some pesto as a base, good moz, and some spinach for added veggies, basil of course, and a squirt of balsamic to finish it off. Magnifico!
(I was hoping I had some homemade pesto in the freezer and didn't, but I had a jar of nice store bought and used that.)
Using already prepared dough (or a Boboli) and store bought pesto makes this a really quick week night treat. Enjoy!
Pizza dough or Boboli
1 TBSP pesto (for a small 2 person pizza, more for larger pizzas)
Heirloom or other tasty fresh and ripe tomato, slice, blot dry with paper towels
2-3 (or more) oz mozzarella, diced
1 1/2 cups fresh spinach
Italian seasonings (dried)
3 TBSP chopped fresh basil
Balsamic glaze (can use store bought glaze or reduce balsamic vinegar in half)
Olive oil for brushing around crust
Cornmeal for baking stone and pizza peel
Sprinkle cornmeal over pizza stone and pizza peel. Place stone in oven and preheat oven to 500 degrees. Roll out dough (or place Boboli) on pizza peel. Spread pesto to within 1/4-1/2 inch of edge of dough. Sprinkle spinach over pesto. Lay tomato slices on top of spinach. Drop mozzarella over tomato. Sprinkle with dried Italian seasonings. Brush rim of crust with olive oil.
Tranfer pizza to pizza stone and bake for 5-7 minutes or until crust is brown and cheese has melted (can be double that time if not using pizza stone). Remove, sprinkle with chopped basil and drizzle with Balsamic glaze. Serve and enjoy.