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 the backyard garden or local farm stand. We used our Balsamic Fig Mostarda Spread as the base for this pizza, topped it with creamy burrata cheese, a variety of fresh tomatoes and basil.
Balsamic Fig Tomato and Basil Caprese Pizza Recipe
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.
