A simple and delicious homemade caprese pizza is topped with fresh mozzarella, basil, and a sweet and tangy balsamic glaze.
Pizza is one of my most favorite foods. Soft bread mixed with chunky tomatoes, melty mozzarella, and fresh ingredients makes the yummiest combination. I strive to fill by body with wholesome foods, but I am a true foodie at heart and love many of the foods I probably shouldn’t. 😉 How ironic that I have a sensitivity to certain foods, including dairy and sometimes gluten, which prohibits me from eating many of these foods as often as I’d like.
Every so often I can eat it small portions of dairy and not feel any ill-effects. It’s usually in the form of pizza instead of other foods, like ice cream or gourmet cheese. We love to make our pizza homemade because it’s much tastier and also less expensive than delivery. Since we make everything from scratch, we also know exactly what’s in the food we’re eating, which when you look at the ingredient lists of most of the pre-packaged foods out there, is a really good thing!
Although you can buy pre-made sauce and dough, it really isn’t that difficult to make your own. The sauce can even be made a day or two ahead to lessen the amount of work at one time.
Homemade pizza dough is my favorite. I’m a bread lover, so I like my crust thick and fluffy. The nice thing about this dough is that the crust can be made as thick or thin as you’d like. You can make two thin crusts or one thick crust pizza. Just remember the baking time will vary depending on whichever you choose to make.
When making your own dough, there are a few things to keep in mind:
- Make sure you use fresh yeast. Old yeast may not activate and have the same rising power as fresh yeast.
- The water should be warm enough to activate the yeast, but not too hot or it can destroy it.
- Don’t add too much flour or over-work the dough. This will make the crust hard and tough.
- Let the dough rise in a warm place. If your kitchen is too cold, turn your oven on the lowest setting for 1-2 minutes and then turn it off. You can also place a pan of boiling water onto the bottom of the oven and the warmth and steam from the water will create an ideal place for your dough to rise.
I love the addition of fresh basil leaves and the balsamic glaze. The basil adds such a clean, fresh flavor and the glaze adds a bit of tang, which compliments the sweetness from the tomatoes nicely. I also added a few chopped grape tomatoes on top, but they do add a bit of moisture, especially in conjunction with the fresh mozzarella, so I had to broil the top for the last minute to evaporate some of the water that had collected on the surface.
You can make the sauce, dough, or the glaze ahead of time and store in the fridge until ready to use. You can also many of these items already made at your local grocery, which will help if you’re in a pinch for time.
Feel free to vary the toppings to suit your taste. Add some extra veggies or meats, like prosciutto, Canadian bacon, or sausage. You can even omit the balsamic glaze, if you’re not a fan.
Looking for a delicious, gluten-free pizza? Check out the recipe for this Pizza Margherita with a gluten-free dough and homemade sauce!Print