Balsamic Fig Tomato and Basil Caprese Pizza

$0.00
We have run out of stock for this item.

Balsamic Fig Tomato and Basil Caprese Pizza

No pizza says summer like this Balsamic Fig Tomato and Basil Caprese Pizza!  So fresh and bright, it's the perfect recipe to use those fresh tomatoes and basil straight from your backyard garden or local farm stand.  We used our Balsamic Fig Mostarda Spread as the base for this pizza and it was wonderful.  I think this is going to be a weekly staple cause it's like a light caprese salad on a fig flatbread - just perfect for eating outside on a warm summers night while enjoying cocktails. 

Balsamic Fig Tomato and Basil Caprese Pizza

Ingredients:

10 oz fresh pizza dough (1/2 of a 20 oz bag of store bought fresh dough - we used Portland Pie Co pizza dough from deli section of grocery store)
1/2 jar Wozz! Balsamic Fig Mostarda Spread
1 punnet cherry tomatoes cut in halves (I used a mixture of yellow and red cherry tomatoes)
2 Tbs Balsamic Vinegar
1 large red tomato sliced into 1/4 inch thick slices
1 packet of cherry tomatoes on the vine (cut into 3 sections - each section will have about 3 cherry tomatoes left on the vine - you can see this in photo)
4 oz fresh soft mozzarella cheese (I used soft sliced primo taglio brand)
4 oz fresh burrata cheese (1 ball of burrata cheese out of 8 oz container)
*burrata cheese is an Italian cheese made from mozzarella and cream, it has kind of a shell on the outside and when you break it open it has a nice soft creamy texture, it's delicious and can be found in specialty cheese section of grocery store)
Fresh basil leaves 
Salt, Pepper and a drizzle of olive oil to garnish

Method:

Preheat oven to 450 degrees.  Rub a little olive oil onto baking sheet.

In a small mixing bowl, add cherry tomato halves and some shredded fresh basil and toss with balsamic vinegar, a little salt and pepper, set aside. 

Flour your cutting board, roll out your fresh pizza dough into 12 inch round.   

Transfer pizza dough to greased baking sheet.  Spread Wozz! Balsamic Fig Mostarda Spread onto base.   Top with the 1/4 inch slices of your large tomato.  Add some shredded basil leaves, salt and pepper.  Add your fresh mozzarella cheese (i tore mine into pieces and scattered around pizza) and your 3 sections of cherry tomatoes on vine.

Bake on bottom oven rack for 5 minutes, then transfer to middle oven rack and bake for another 10 minutes. 

Remove from oven and top with fresh torn burrata cheese, your cherry tomato halves that are mixed with balsamic, fresh basil leaves, salt, pepper and a drizzle of fresh olive oil. 

Serve.

Yum

Related Recipes

Pear Ginger Dark and Stormy Cocktails
Turkey Sandwich with Cranberry Chutney and Gravy
Moroccan Chicken over Rice
Coconut Peanut Butternut Squash Soup with Lentils and Wild Rice
Charcuterie and Cheese Board with Wozz! Onion Jam and Savory Mustard Condiments
Korean Glazed Gochujang Salmon with Korean Raspberry Gochujang BBQ Sauce
Corned Beef Reuben with Southern Style Rustic Mustard "Russian" Dressing
Banana Fosters Puff Pastry with Rum Sauce and Vanilla Ice Cream
Lemon Thyme Prosecco
Grilled Tuna with Caponata Pasta
Korean Gochujang BBQ Chicken Recipe with Korean Gochujang Sauce
Pan Roasted Brussels Sprouts with Lemon Green Tahini and Honey Drizzle
Pan Seared Spiced Duck Breast with Wild Blueberry Sauce and Sweet Potato Puree
Asian Mango Slaw with Vietnamese Lime Dressing
Sausages and Brats with Southern Style Rustic Mustard
Grilled Rustic Bruschetta with Caponata
Sweet Chili Orange Sesame Salmon over Noodles
Watermelon Mint Feta Salad with Raspberry Red Wine Vinegar
Pork Carnitas Tacos with Serrano Cilantro Lime Hot Sauce
Balsamic Fig Tomato Basil Caprese Pizza | Wozz Kitchen Creations
roast chicken mint cucumber salad with peanut dressing
Grapefruit Honey Tequila Paloma
Tuna Nicoise with Lemon Thyme Vinaigrette
Vietnamese Cucumber Mint Salad
Thai Orange Ginger Shrimp and Rice Bake
Mango Cauliflower Curry
Steak Bomb Pizza with Triple Ale Onion Jam Spread
Lentil Salad with Herbs, Kale and Pickled Beet Vinaigrette
Vietnamese Meatballs with Nuoc Cham Sauce
Indian Tomato Butter Chicken Recipe
beet grapefruit and feta salad
Salsa Verde Chicken Cheese and Rice Bake
Pickled Beet Pizza with Goats Cheese, Arugula, Walnuts and Buratta
Japanese Sesame Miso Roasted Carrots with Honey
hummus veggie sandwich with pickled beet relish
Moroccan Rice with Date, Candied Orange and Almonds
Sweet and Sour Pineapple Chutney Chicken
Kasundi Chicken Skewers with Moroccan Rice, Marinated Feta and Tzatziki
Crostini with Gorgonzola, Prosciutto and Balsamic Fig Spread
Soba Noodle Salad with Japanese Sesame Miso Dressing
Chermoula Marinated Chicken Thighs
Cranberry Orange Bourbon Cocktail
Moroccan Tomato Lentil Coconut Curry
Chinese Chop Suey | Wozz! Kitchen Creations
Lemon Green Tahini Tzatziki
Baked Brie with Sour Cherry Jam Compote
Moroccan Tomato Pearl Couscous Recipe
Cambodian Noodles with Peanut Sauce
Baked Brie with Wild Blueberry Maple Compote, Walnuts and Rosemary
Tomato Feta Salad with Spiced Beet Vinegar

Related products

View all
Pear Ginger Dark and Stormy Cocktails
Turkey Sandwich with Cranberry Chutney and Gravy
Moroccan Chicken over Rice
Coconut Peanut Butternut Squash Soup with Lentils and Wild Rice
Charcuterie and Cheese Board with Wozz! Onion Jam and Savory Mustard Condiments
Korean Glazed Gochujang Salmon with Korean Raspberry Gochujang BBQ Sauce
Left Continue shopping
Your Order

You have no items in your cart