Tonight’s dinner was first inspired by the garden tomatoes I planted this summer. Tonight was a repeat performance. This summer I was finally able to have an actual garden that I could maintain since reducing my professional work load, being pregnant. I planted a lot of tomatoes and was looking for recipes to use them in. I LOVE Caprese Salad and I also love pizza, so I thought of a way to combine them (though I am sure I am not the first person to ever do this)
Here is what you need:
2 Personal Sized Boboli Pizza Crusts
Extra Virgin Olive Oil
Fresh Basil Leaves
Pre-heat your oven to 450 degrees
Prep your crusts by drizzling them with the EVOO and spreading it around with the back of a spoon
Cover cheese with fresh basil leaves (be sure to wash all of your leaves) * Note to self- plant basil in next year’s garden!
Slice your tomatoes and cover the basil with them. Personally I like the way these pizzas looked better the first time I made this recipe. I used all of the little assortments of cherry tomatoes and pear tomatoes so it had much more color. I just halfed them instead of slicing these bigger tomatoes.
Then drizzle the entire pizza in your desired preference of balsamic vinegar. My husband doesn’t like as much as I do so I do less on his.
Bake for 10 minutes or until the cheese melts. Cool and Serve!
I use Napoleon brand EVOO and Balsamic. Perhaps you have a better suggestion? If so add it in the comments.