Caprese Pizza

Sometimes pizza is just good for the soul. And making homemade pizza with friends while enjoying a bottle of red wine is not only cathartic, but deliciously relaxing.

The other night me, Amy, and Mary decided pizza and wine was just what we needed after a busy week. We wanted to keep things fresh, and a caprese pizza fit the bill perfectly. And as appetizer (because when you have fresh mozzarella, basil, and tomatoes, who can wait?) I threw together a caprese salad with the leftovers, an dtopped it with some olive oil and balsamic glaze. Molto delizioso!

xo. Brie

Something to hold us over...
Something to hold us over…
We baked the pizza on a square cookie sheet since I don't have a round pizza size baking sheet.
We baked the pizza on a square cookie sheet since I don’t have a round pizza size baking sheet.
Bon Appetit!
Bon Appetit!

Caprese Pizza
1 package pizza dough (or make your own)
1 jar of marinara
1 ripe tomato thickly sliced
1 ball fresh mozzarella, thickly sliced
handfull of crumbled goat cheese
fresh pressed garlic
handful of fresh chopped basil
olive oil

Stretch out your pizza dough until it’s the thickness you’d like. I prefer a thinner crust, so I stretched it to the ends of a cookies tray. Place dough on oiled tray. Rub olive oil and fresh pressed garlic into your crust, then top with desired amount of marinara sauce. later basil, fresh tomato, mozzarella, and goat cheese. Bake at 350 for 20-25 minutes, or until the crust is golden and the cheese is bubbling. Let rest for a few minutes (if you can), and enjoy!

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