Pesto Caprese Pizza

I love pizza.  And with our garden producing lots and lots of beautiful basil and tomatoes, there’s no better time to make a caprese pizza.  

This caprese pizza is a little different because you make a basil vinaigrette (verrrry similar to the cilantro one I made for the salad) that serves as the sauce/base for the pizza.  I should also add that the basil vinaigrette is one of Gaby’s most popular recipes and can be used in SO many different ways.

The basil vinaigrette is made by whirling together a shallot, lots of fresh basil, garlic, red pepper flakes, EVOO, red wine vinegar and salt.  This can be made in advance and keeps for about a week in the fridge.

We made are favorite dough and then pre-baked it for about 10 minutes before adding the toppings.

Toppings include a generous slather of the basil vinaigrette, lots and lots of shredded mozzarella (always use fresh!) and halved cherry tomatoes.  I also shook things up a bit and added a little bit of goat cheese for a little tang.  Totally optional – I simply had some and wanted to use it.  Bake until the crust is brown and cooked through and the cheese is melted.  Finish with a sprinkle of fresh basil.

pestocaprese

Like I said, I love pizza.  And I think you’ll love this one, too.

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