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Garnish & Glaze

Three Cheese Caprese Pizza

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Caprese Pizza is the best way to use those garden fresh tomatoes… and get more balsamic glaze.Three Cheese Caprese Pizza | Garnish & Glaze

I LUUUUUUVE BALSAMIC VINEGAR!

Sorry, I just needed to get that out of my system.  It’s great in this and this salad dressing, as well as this pasta.  AND this Caprese Pizza.

Three Cheese Caprese Pizza | Garnish & Glaze

Are you in love with balsamic vinegar yet?  Well you will be after you turn it into glaze and drizzle it on this pizza.  Oh yeah!!!  It’s tangy, sweet, and just completely elevates everything you drizzle it on.

Three Cheese Caprese Pizza | Garnish & Glaze

These gorgeous, incredibly juicy red and yellow tomatoes are from my local farmers’ market that I went to other weekend.  I really wish I had gone more this summer.  It’s so fun to see the diverse things people in my community are growing/making and selling.  There was of course a plethora of veggies and flowers but also a bazillion flavors of honey, fresh maple syrup, Greek pitas/food, enchiladas, fresh salsa, and much more.  And I was a really big fan of the stands that had samples!  It was like Costco/Sams where you can almost make a lunch out of trying all the samples!

Okay, so not only is this pizza freaking bomb because it has super fresh tomatoes and that sweet balsamic glaze, but it’s got THREE kinds of cheese!  Fresh Mozzarella, Asiago, and Parmesan… the more cheese the better!  Oh and this pizza takes just 30 minutes.  That’s including making homemade dough!  Remember my No Knead, No Rise Pizza Dough?  It’s easy, soft, the perfect thickness, and you can use whole wheat flour (I do!).

Three Cheese Caprese Pizza | Garnish & Glaze

Ooops!  I just couldn’t resist. 🙂  Now go make this pizza and fall in love with balsamic… because more is coming your way!

Three Cheese Caprese Pizza | Garnish & Glaze
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5 from 1 vote

Caprese Pizza

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 4 (2 slice servings)
Author: Garnish and Glaze

Ingredients

  • 1/2 recipe No Knead, No Rise Pizza dough (or store bought)
  • 1 clove garlic
  • 2 teaspoons olive oil
  • 8 ounces fresh mozzarella cheese, torn/crumbled
  • 1/2 cup asiago cheese, shredded
  • 1/3 cup parmeggani regiano cheese, shredded
  • 1 ripe red tomato, sliced thin*
  • 1 ripe yellow tomato, sliced thin*
  • 18-20 basil leaves
  • 3/4 cup balsamic vinegar
  • 3 tablespoons honey

Instructions

  • Place pizza stone in lower third of the oven and preheat to 450 degrees F.
  • In a small pot, combine vinegar and honey over medium heat and let simmer (a low simmer) for 10-12 minutes until thickened. Stir occasionally. (If you make it too thick place it over low heat and whisk in a little water and remove from heat.)
  • Cut a large sheet of parchment paper and sprinkle with a little flour. Roll dough out into a circle.
  • Mix garlic and oil together and brush over the entire surface of the dough. Top with cheeses and then tomatoes. Use a pizza paddle or some other flat surface to slide the parchment paper and pizza onto and transfer to the stone in the oven. Bake for 10-12 minutes until the edges become golden.
  • When done, top with basil and drizzle with balsamic glaze. Slice and serve.

Notes

*Be sure to drain off juice from tomatoes by gently patting between two paper towels. This will prevent your pizza dough from becoming soggy from the tomato juices.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze

Caprese Pizza | Garnish & Glaze

 

 

 

 

 

 

 

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Reader Interactions

Comments

  4. WOW. Can we have a balsamic vinegar party!??! One of my truest food loves :). Your photos make me want to run home and practice photography more! Gorgeous. Side note: how do you get the nutrition label on the posts? Love that!

    Reply

    • Thanks Becky! I really appreciate your many compliments. If you go back to my earlier recipes you’ll see I have had great improvement. Pinch of Yum’s ebook has really helped me improve. For the nutrition labels, I use Self Nutrition Data and enter in each item and amount. Sometimes if there’s not already an ingredient in the database I have to enter from the physical label myself. Once I get all the recipe ingredients and amounts entered I set the servings and it calculates everything for me. I download the label and then upload it as a picture to my post. It takes some time but I have some family members with type 1 diabetes and having this has really made counting carbs for homemade meals a lot easier. I don’t know if there are plugins that would be easier. I think Foodblogger pro has one but you have to be a paying member to use it. I like entering all the ingredients though because then I can be sure each is accurate and therefore giving a correct total. Anyway, that was long. Maybe I’ll just make a post about it. haha!

      Reply

  6. Hi Melanie, I clicked over to here from Michelle’s post. Your pizza looks absolutely amazing as do several of your other recipe categories. Your food photography is incredible too! Have a great weekend 🙂

    Reply

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