Caprese Pizzas

Contributed By: sewinlove
Pampered Chef

Refrigerated pizza dough gives you a head start on this Italian classic. The dough is cut into three long strips for a dramatic presentation.

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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Meal Type: Breakfast & Brunch
Lunch
Appetizers
Snack

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Ingredients

TOPPINGS
3 Medium vine-ripened tomatoes
1 tsp (5 mL) salt
2 tbsp (30 mL) chopped fresh basil
1 tbsp (15mL) Basil Oil or olive oil
8 oz (250 g) fresh mozzarella cheese
Coarsely ground black pepper
CRUSTS
1 tsp Plus 1tbsp (5 mL plus 15 mL) Basil
Oil or olive oil, divided
1 package (13.8 oz or 283 g) refrigerated
Pizza crust
1 Garlic clove, pressed
1 oz (30 g) Parmesan cheese

Preparation

1. Preheat oven to 425°F (220°C). For toppings, slice tomatoes into '/4-in. (6-mm) slices. Place onto

paper towel-lined cutting board. Sprinkle both sides evenly with salt; let stand 15 minutes.

2. Meanwhile, for crusts, lightly brush Rectangle Stone with 1 tsp (5 mL) of the oil. Unroll dough

onto baking stone. Press garlic into Prep Bowl and combine with remaining 1 tbsp (15 mL)

oil; brush over dough. Grate Parmesan cheese using Deluxe Cheese Grater fitted with coarse

grating drum; sprinkle evenly over dough.

3. Cut dough lengthwise into thirds with Pizza Cutter. Carefully move dough strips slightly apart on

baking stone. Bake 11-12 minutes or until bottom of crusts are light golden brown.

4. While crusts bake, finish toppings. Chop basil using Santoku Knife (see Chef's Corner); combine

with oil in another Prep Bowl and set aside for later use.

5. Blot tops of tomato slices with paper towels. Slice mozzarella cheese into 'Ain.-thick (6-mm)

slices. Arrange tomato and cheese slices in overlapping rows on baked crusts. Return to oven;

bake an additional 4-5 minutes or just until cheese melts.

6. Remove baking stone from oven. To serve, brush basil mixture over pizzas using Chef's Silicone

Basting Brush and sprinkle with black pepper.

Cook's Notes

CHEF'S CORNER Salting tomatoes pulls out the excess moisture, preventing a soggy pizza. Blotting well with paper towels results in a more concentrated flavor. To easily chop basil, stack leaves on top of each other and roll into a tight cylinder. Slice crosswise to form ribbons. Turn basil . ribbons and slice crosswise again.