Caprese Pan Pizza
This pizza is so yummy and so easy! I must warn you, I’ve been re-bitten by the pan-pizza-bug and you will be seeing many, many more recipes; I love this method. I love the summer fresh basil and tomatoes here. I made this for a few friends for lunch and they gave this recipe a big thumbs up.
1 tbsp extra virgin olive oil
½ Batch of my whole wheat pizza dough
½ Cup Passata (strained tomatoes)
90 g grated part skim mozzarella cheese
7 ¼ inch thick slices of Vine-ripened tomatoes
7 Leaves of fresh basil
7 ¼ inch thick slices of Bocconcini cheese
Preheat your oven to 400.
You’ll need a cast iron skillet (preferably) or any oven safe skillet.
After you have made the dough and it has rested for an hour, pour one tbsp of the olive oil into the cast iron skillet. Use a brush or paper towel to completely grease the pan in an even layer with the oil.
Turn the heat on the pan to medium high.
Put the pizza dough in the frying pan (directly from the bowl) and spread it out completely covering the bottom of the pan (before the oil is hot, using your fingers to spread the dough).
When the bottom of the pizza is browned and you can see the dough is starting to cook on top (you’ll see large bubbles in the dough), you can build your pizza:
Spread the passata evenly across the top of the dough and then season well with salt and pepper.
Top the passata with the mozzarella.
Top the pizza evenly with the tomato slices (6 around and one in the middle), season with salt and pepper.
Top each tomato slice with a basil leaf and then top the basil leaf with a slice of the Bocconcini.
Bake for 15 – 17 minutes, until the cheese has melted and is slightly browned; the crust should also be browned at this point.
- The dough can be made ahead of time and can even be stored in the freezer, just pull the dough out a few hours before you’re going to use it.