Tomatoes, mozzarella and basil – a Caprese salad is just about the easiest and one of the yummiest salads in my opinion. The key is to use fresh and good mozzarella because with so little ingredients, why not use the best?
My husband is not much of a salad guy but boy, I was still craving that salad. With the help of some puff pastry, I turned my Caprese salad into a delicious pizza. My favorite part was the freshness that came from the chiffonade of basil. Ben loved it too and suggested the addition of chicken would put it over the top. He never says much other than “yum” or “it’s okay,” sometimes a thumbs up gets thrown in, so I consider his feedback a bonus; I think after all these years he’s finally getting my love for food – so sweet.
- 1 sheet puff pastry, thawed
- 1 tsp cornmeal
- 2 on-the-vine tomatoes, thinly sliced
- 1 lb fresh mozzarella cheese, thinly sliced
- 6 large basil leaves, chiffonade
- 2 tsp balsamic vinegar
- salt & pepper to taste
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- On top of the parchment, sprinkle the cornmeal and use a rolling pin to roll out the puff pastry over the cornmeal to about a 14-inch square.
- Layer the tomatoes and mozzarella slices on the puff pastry leaving about a 1-inch border for a crust.
- Bake for 18 minutes, until the puff pastry is golden brown. Transfer the pizza to a cutting board.
- Making sure to spread evenly, top the pizza with basil, balsamic vinegar, salt and pepper.
- Cut into slices and serve.