It’s loaded with cheese and baked to perfection, then removed from the oven and covered with deliciously ripe tomato slices and a generous amount of fresh basil leaves (I chose to add both ingredients on after baking to keep it more traditionally Caprese-like, and it is so good this way). Then, if you prefer, you can drizzle the top with a simply prepared balsamic reduction. Yes, this pizza has Caprese written all over it. It also gets an added bonus with the addition of three other cheeses (as the traditional Caprese salad only has mozzarella). If I’m going to leave out the sauce on my pizza I need to make up for it somehow, and an abundance of cheese will definitely do the trick. Before baking, your pizza should look something like this cheesy goodness…
If you are a grilled pizza lover, like me, this recipe could most definitely be adapted to make individual grilled pizzas. If you want to beat the heat and stay inside, then definitely go with this oven baked version. Whichever method you choose to cook this pizza, just be sure to try it at least once this summer (then you’ll likely fall in love like me and want to make it time and time again). Also, you can definitely roll the crust to your preferred thickness, just be sure to give the crust a rimmed edge so those delicious cheeses stay where they should and don’t end up draped along your oven racks. Enjoy!
