Appetizers/ Lunches/ Main Dishes/ Vegetarian & Vegan

7 simple steps to a Caprese pizza

7 steps!  It is that simple to get a soft dough, bubbly bocconcini cheese and flavorful pesto!  Oh, and did I mention that bubbly cheese?  All melting and it will make a string of cheese from the pizza to your mouth!

Gosh, I got myself convinced!  I will do some more tomorrow!  Too good to be ignored!

Also, I made mini pizza because it is easier for the kids, each their own.  But you can make 2 big ones with that recipe.  Or still, make small ones as an appetizer.  Yes, I will do that tomorrow.

Mini Caprese pizza

Let me break it down for you:

  1. Prepare the flour, yeast and some water
  2. Let it rest
  3. Add the rest of the ingredients and mix
  4. Let it rest
  5. Roll it down
  6. Add the toppings
  7. Bake

How much easier can I make it for you?  And… and please note t hat steps 2 and 4 are extremely easy! :)

Mini caprese pizzas

On another topic, I already asked you if I could put a candle on a quiche and now I am wondering if I could put one on my pizza?  Today is actually marking my 8 years in Canada!

Already!  Eight years ago, I arrived with my 2 suitcases and I just wanted to discover Toronto and experience North American life for a year.  A year?!  I did not think it through back then.  What about the part where I meet El Cubano almost right away and marriage and a condo and a baby and a house and another baby… And now 8 years!  What an adventure!

So let’s blow those candles and enjoy those pizzas A-S-A-P.

Mini caprese pizza

Caprese Pizza

Prep Time: 2 hoursCook Time: 32 minutesTotal Time: 2 hours, 32 minutesPortions: 8 mini pizzasServing Size: 7” diameter pizza
Prep Time20 mins
Cook Time15 mins
1 hr
Total Time1 hr 40 mins
Course: Main Course
Cuisine: european, Italian
Keyword: basil, caprese, italian, mozzarella, pesto, pizza, tomato
Servings: 2 pizzas
Author: Mélanie

Ingredients

For the dough:

  • 200 g flour
  • 8 g dry yeast I used Fleischmann, one packet
  • 1/2 tsp salt
  • 1/8 cup olive oil
  • 180 ml warm water

For the toppings:

  • 8 balls size of a golf ball boccocini
  • 8 tbsp tomato sauce
  • 4 tsp pesto
  • 2 pinches salt

Instructions

  • In a big bowl or on a clean table if you wish, make a little volcano with the flour and in the middle pour the yeast and 20ml of water. Mix it and let is rest 15 minutes.
  • Add the salt, the olive oil and the rest of water progressively, mix with your hand until you obtain a slightly sticky ball. Work the dough a good 10 minutes with your hands.
  • Put in in a bowl, cover it and let it rest for an hour.
  • Sprinkle some flour on your table, separate your dough in 2 equal portions and with the help of a roller, roll it down to make a 7'' diameter pizza.
  • For the topping:
  • Spread 4 tablespoons of tomato sauce on each pizza , slice the ball of boccocini and put it on it. Drizzle 2 teaspoons of pesto on each pizza and sprinkle some salt.
  • Repeat for the other pizza.
  • Bake on some parchment paper for 15 minutes at 400F.

Notes

www.bonappeteat.ca

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