I’m always looking for new dinner ideas to change things up, and this Balsamic Caprese Pizza is seriously amazing. Seriously.
Recently I have been trying out different ways to incorporate balsamic caprese into my dishes (check out this Balsamic Caprese Risotto!!!) because my mom LOVES caprese and I wanted to do something a little different for her while keeping the caprese flare.
The acidity of the tomatoes and balsamic cuts through the richness of the cheese and makes a perfect balance of so many flavors without any of them overpowering the rest. This Balsamic Caprese Pizza is my husband’s favorite pizza to date, and he asks for it regularly!Making your own pizza elements is completely worth the time and effort! And it is really rather simple to make your own dough and sauce. Learn how to make this Oregano Garlic Pizza Dough here (no boring dough in this house!) which is enough for two thin crust 12″ pizzas like you see here, or one thick crust pizza. And, my favorite part, the sauce! Learn how to make this Red Wine and Oregano Pizza Sauce here because you will never want pizza sauce without wine in it ever again. This sauce recipe makes enough for three 12″ pizzas (freeze the extras for a fast dinner!).
I make pizzas (affiliate links) with a stone that goes in my oven and I use a handy pizza peel that you see in the pictures. (This pizza peel is pretty close to what I have, and this pizza peel is just GORGEOUS). I think it is worth it to have these gems because the stone makes my pizza crisp up beautifully and the peel makes it so easy to get the dough/pizza in and out of the oven. But you can also use a plain cookie sheet if you want.I hope that this inspires you to make your own pizza, because it really is rather simple and tastes a MILLION times better than what you can get in the store or in the freezer section.
Prep the Dough
- Place your pizza stone (or a large baking sheet) in the oven on the center rack. Preheat to 450F.
- Place the halved cherry tomatoes into a small bowl. Combine with the 1 Tbsp balsamic vinegar and stir to coat. Set aside to marinate while preparing the rest of the pizza.
- Dust your pizza peel with some cornmeal. The cornmeal will give the crust a great texture and bite while also preventing it from sticking to the surface you are working on. Cut the dough in half for two thin crust pizzas.
- Roll out one piece of the dough to your desired size, approximately 12" is what I aim for, on the pizza peel and make sure that the size and shape will fit onto your stone or cooking sheet that is in the oven.
- Using a fork or knife, poke holes in the dough everywhere except for the crust edge. This will allow air to escape and prevent the dough from bubbling up too much.
- Make sure that the dough is loose on the pizza peel by shaking it gently. The dough should move around. If the dough is sticking anywhere, pull up that area and throw some more cornmeal under it until nothing is sticking.
- When the oven is done preheating and you are at 450F, open the oven door and throw some cornmeal onto the stone or sheet. Use the pizza peel to shimmy the dough onto the stone/sheet. If you have the cornmeal under the dough, this should be rather easy to do.
- Blind bake the dough (without toppings or sauce) for approximately 5 minutes. Pull out the crust using your pizza peel when the dough is not soft to the touch anymore and it is just starting to get some color on it.
- Brush the crust edge with some olive oil and sprinkle with some garlic salt, parmesan, and/or oregano to give it some flavor.
- Add your sauce and mozzarella cheese. Drain the tomatoes out of the leftover balsamic and place around the pizza. Sprinkle with Parmesan cheese.
- Put the pizza back in the oven and cook approximately 10-12 minutes longer until the cheese is melting and starting to brown. Let the pizza rest just a couple minutes before serving.
- Top the pizza with fresh basil finely chopped or cut into thin strips (julienne). Sprinkle with additional Parmesan if desired.