Pesto Caprese Pizza
Pesto Caprese Pizza made with a simple dough that's ready to bake in just 10-minutes, making pizza night the easiest night of the week!
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Servings: 6
Ingredients
PIZZA CRUST
- 1-3/4 to 2 1/4 cup all-purpose flour
- 1 envelope Fleischmann's® RapidRise® Yeast
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons sugar - optional
- 2/3 cup very warm water (120 degrees to 130 degrees Fahrenheit
- 3 tablespoons oil
TOPPINGS
- 1/2 cup pesto sauce - homemade or store bought
- 8 ounces burrata or mozzarella cheese, torn
- ½ cup cherry tomatoes, halved - can also use 1/2 cup roma tomatoes, sliced
- handful of fresh basil, torn into pieces
- grated parmesan cheese, to top - optional
Instructions
- Preheat oven to 425°F.
- To make the pizza dough, combine 1 cup flour, undissolved yeast, salt and sugar in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Let dough rest at this point for 10 minutes.
- While dough is resting, slice or half tomatoes, and tear cheese and basil. Set aside.
- After dough is done resting, pat it with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
- Using a spoon, spread pesto all around the dough leaving room for the crust. Top with the torn burrata or mozzarella and halved cherry tomatoes.
- Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
- Remove from oven and top with freshly torn basil, and parmesan cheese. Cut into 6-8 slices and serve immediately.
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