THIN-CRUST CAPRESE PIZZA
Steps:
- Place a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 450 degrees F. Mix the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Stir in 1/3 cup water and 2 tablespoons olive oil until a shaggy dough forms. Turn out onto a lightly floured surface and knead into a smooth ball, 1 to 2 minutes. Wrap in plastic wrap and set aside for 15 minutes at room temperature.Meanwhile, toss the beans, giardiniera and brine, basil, parsley and 1 tablespoon olive oil in a large bowl. Season with salt and pepper; set aside. Slice the tomatoes, place on paper towels and sprinkle lightly with salt; set aside.Roll out the dough into a 12-inch round on a lightly oiled piece of parchment paper. Slide the parchment with the dough onto an inverted baking sheet. Rub 1 tablespoon olive oil and the garlic all over the dough. Sprinkle the parmesan on top. Slide onto the hot stone and bake until browned and crisp, about 8 minutes.Remove the crust from the oven and top with the mozzarella, tomatoes and basil leaves. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 326
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Muhib Kk
[email protected]This pizza was a bit too bland for my taste. I think it could have used more salt and pepper.
Sutamaru Uzamaki
[email protected]I've made this pizza several times now and it's always a crowd-pleaser. The crust is easy to make and the toppings are versatile, so you can customize it to your liking.
Inzamam Khan
[email protected]I made this pizza for my family last night and it was a hit! Everyone loved the thin crust and the fresh toppings.
Shakhawat Hossain
[email protected]This pizza was delicious! The crust was thin and crispy, and the toppings were fresh and flavorful. I especially loved the combination of mozzarella, tomatoes, and basil.