Meatless Mondays: Caprese Pizza
I am finally getting around to sharing my Caprese Pizza with you. It has been a whirlwind of a few weeks full of dental issues, many deadlines and a quick trip to New York. I can’t wait to share more about my trip later this week. I made this pizza a few weeks ago with extra dough from a team building class. I had all my favorite ingredients to create a crazy good mini pizza. It is topped with slow roasted tomato, homemade pesto and burrata cheese.
Burrata cheese is amazing. Cream wrapped in mozzarella. Really, how can you go wrong! Combined with pesto and juicy slow roasted tomatoes it makes for pizza heaven.
The base for all this deliciousness is the pizza dough and if you can, make homemade pizza dough. You can make a big batch and freeze. Then you will be ready to go anytime. It is also a huge cost savings to make your dough.
Making pizza dough is a fun group activity. My niece loves to cook with me and was a willing model for my latest post over at Coupons.com. They are celebrating Moms all month, not just for Mother’s Day. I was excited to create a Beauty Bar Spa Party for Mom’s to do with their tweens. You can download labels for your own party below:
When working with the Burrata cheese tear it apart – it will get a little messy. You can see I got a little carried away! Feel free to substitute mozzarella cheese for Burrata.
Who will you invite to make homemade pizza with?Print
- Pizza dough
- 1 cup grape tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- salt and pepper
- 4–6 ounces Burrata cheese
- Heat oven to 350 degrees.
- Place tomatoes and garlic in baking dish. Sprinkle with olive oil, salt and pepper. Stir to coat. Bake fo 20 to 25 minutes.
- Turn oven up to 425 degrees.
- Roll out dough to desired thickness. Spread pesto over dough, leaving a rim around the edge. Sprinkle the tomatoes evenly across the pesto and top with burrata.
- Bake for 15 minutes or until edges are golden brown.