Caprese Pizza

Like most, I have a love for Pizza.  Often that love is at odds with a desire to eat healthy, however with the right ingredients mixed with moderation, even that which seems "bad" can be very good!  This pizza was served on our vegetarian night and while I love pepperoni and sausage on a pizza, this caprese pizza was spectacular.

Using a Whole Wheat pizza crust the recipe is really simple.

Sun-dried Tomato Pesto:

• 3 T Extra Virgin Olive Oil
• 1 T Garlic, chopped fine or minced
• 1/8 C Pine Nuts
• 1/4 C Sun-dried Tomatoes, julienned
• 1/8 C Grated Parmesan
• pinch Kosher salt and freshly ground pepper

In a small sauce pan, heat oil and garlic over medium until garlic starts to sizzle.  Add in the pine nuts and stir frequently until fragrant. Remove from heat and pour contents along with remaining ingredients into the small work bowl of your food processor.  Blend to a uniform consistency.  It's not necessary to obliterate.

Other Ingredients:

• 1 ball Fresh Mozzarella, sliced
• 1 bunch Basil, chiffonade
• Balsamic Glaze, as desired

Preheat the oven to 425 degrees F.  Allow 15 minutes or more to come to temperature depending on your oven.  If you have a pizza stone, allow to preheat with the oven.  On a sheet of parchment, stretch the dough.  For a thin crust, use a rolling pin.  For a fluffier crust, stretch and pull with your hands or allow the dough to stretch using its own weight over your knuckles.  Lay flat on the parchment and shape as needed.

Spread the pesto in a thin layer over the crust.  As this is a dry sauce, feel free to spread to the edge of the pie.  Evenly spread the mozzarella and basil.  Drizzle with the balsamic glaze.  It's good stuff so make sure each piece will have a bit.

Bake at 425 for 15 minutes or until cheese is melted, dough is set and slightly browned, and you just can't stand smelling it any longer without a bite!

Enjoy!