Caprese Pizza
This summery pizza was inspired by the classic Italian salad known as caprese. It features tomatoes, fresh mozzarella and basil, reflecting the red, white and green colors of the Italian flag. The pie is baked in the blazing hot Ooni, an amazing oven that turns out Neapolitan-style pizzas with a beautifully crisp crust in about 1 minute. We include fresh mozzarella two ways: Pieces of cheese melt onto the pizza as it cooks, then just before serving, we top it with ciliegine mozzarella—cherry-sized balls of creamy cheese.
Ingredients:
- 10 to 12 oz. (315 to 375 g) pizza dough, store-bought or homemade, at room temperature
- 1/4 cup (2 fl. oz./60 ml) pizza sauce
- 3 oz. (90 g) fresh mozzarella cheese, patted dry and torn into 1/2-inch (12-mm) pieces
- 3 oz. (90 g) cherry tomatoes, halved
- 2 oz. (60 g) ciliegine mozzarella, halved (optional)
- Balsamic vinegar for drizzling (optional)
- Handful of fresh basil leaves
Directions:
Preheat an Ooni pizza oven according to the manufacturer’s instructions. Let the pizza stone heat to 850° to 950°F (454° to 510°C).
On a lightly floured surface, gently stretch the pizza dough into a 12- to 16-inch (30- to 40-cm) oval. Transfer the dough to a lightly floured pizza peel. Spread the pizza sauce evenly on the dough, leaving a 1-inch (2.5-cm) border uncovered. Scatter the mozzarella pieces on the sauce, then top with half of the cherry tomatoes.
Using the pizza peel, transfer the pizza to the preheated pizza stone. Bake until the crust is puffed up and charred in spots, 60 to 90 seconds, rotating the pizza about every 20 seconds to ensure even baking.
Using the pizza peel, transfer the pizza to a cutting board. Top with the ciliegine mozzarella, remaining tomatoes, a drizzle of vinegar and basil leaves. Cut into slices and serve immediately. Serves 2 to 4.
Williams Sonoma Test Kitchen
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