9.04.2010

Caprese Pizza - Buffalo Mozzarella, Basil and Tomatoes on Pizza


This is a recipe I promised you way back at the beginning of August when I first started the month of tomato recipes.  Jeff loves, loves, loves pizza.  I love pizza and caprese so it just seemed natural: caprese pizza.  It should be delicious.  I love combining two good ideas.  It works so with the stuffed tomatoes and curried pumpkin risotto

To make the caprese pizza I brushed tender pizza crust with olive oil and then layered on slices of buffalo mozzarella, fresh tomatoes and basil.  Little salt and pepper to taste, baked for 10 minutes until the mozzarella is all melty and stringy.  And it was a beautiful sight to behold. 

Unfortunately it wasn't that good.  The buffalo mozzarella became entirely tasteless, the basil crisped and burned.  I was able to salvage that at least.  I picked the toasty basil off and sprinkled fresh basil over the top.  The tomatoes had nice flavor, but weren't roasted enough.  They were too juicy and slide off the crust.  All in all we decided pizza and caprese will have to remain two separate dishes. 

Have you ever had a successful caprese pizza?  Or is the beauty of caprese its freshness?

This post was submitted to Yeastspotting.com.
This post was featured on Simple Lives Thursday, 9th Edition.

39 comments:

  1. I had quite a bit of caprese pizza when I was in Italy! Pretty much all of it was thin-crust. It tasted like the basil had been added at the last possible minute, just barely cooking so it still retained a lot of the flavor. A lot of times, the tomatoes did slide right off, but they were so good it kind of didn't matter—I just picked them up with your fork and eat it. That didn't both me 'cause I'm a knife-and-fork gal when it comes to pizza anyway. The cheese was also best when it just barely melted. Adding salt and pepper could help or even a nice drizzle of olive oil. Roasting the tomatoes beforehand might help too.

    I think the main advice I'd give would be to treat this kind of pizza as its own thing rather than expecting it to be close to something you'd buy at a by-the-slice joint. When you're using such gorgeous ingredients, why not take the time to sit and eat and enjoy making a mess? That's just me, though. It looks beautiful!

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  2. I like the concept of this pizza but the construction of it may have to be tweeked slightly. Still have to treat this as a pizza and not a salad even though it's "salad" ingredients.
    First try seeding and draining the tomatoes to remove most of the moisture (still need some).This way the crust will not get soggy and the tomatoes will roast somewhat.You couls always add some fresh tomatoes towards end of cooking.
    Second,try a drier mozzerella instead of fresh.Maybe even smoked mozz would do. A little more flavor and less moisture.
    Third,try putting some of the basil under the cheese (to prevent burning) and top with basil in the last 1-2 mins. just to wilt it but remain fresh.
    It's not the "raw and fresh" taste of caprese salad but it is a pizza. More like Pizza Margherita but slighty tweeked.
    Just my opinion and hope it helps.
    Cheers!

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  3. So simple yet sooo delicious! Thanks for sharing with this recipe :)

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  4. Foy - I love our recipes. Did you and Jeff ever cook much when you were in the Peace Corps down here in Panama? Our staff has been working hard on documenting the the local produce we can grow in the Valley as well as finding new recipes. Check it out: www.kaluyala.com
    Let me know if you and Jeff ever come back to Panama to visit.
    Best,
    Kimberly

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  5. I know how you feel. My pizza's didn't come out very well either. I did the same thing with basil too. hehe. I've never made a caprese pizza but perhaps baking the crust first then adding the toppings could help. Beautiful photos!

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  6. I have made it but roasted the tomatoes first and drizzled them with balsamic. I also chiffonaded (I don't think that's a word) the basil and but it all UNDER the mozzarella and topped the mozzarella with some salt, pepper, and fruity olive oil. Try it!

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  7. It's so disappointing when your mouth is watering for a dish, only to be let down by it. I'm sure next time will work out better.

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  8. Even if the pizza didn't turn out the way you wanted, it sure looks amazing! :)

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  9. i agree that pizza and caprese should be enjoyed separately. we'll never know unless we try, right? lovely photo!

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  10. I've been wondering, maybe the key to the good pizza caprese would be to make a pizza with simple tomatoe sauce and good mozzarella (buffalo works mostly for fresh dishes as far as I remember), and then when it's ready put some fresh cocktail tomatoes and basil on the top. could work - just like brushchetta :)
    btw, love your pics!

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  11. We have made lots of caprese salads and they are always fabulous.

    If there is a way to make a good caprese salad, I would probably go with what keepingitrealfood.com said in their post.

    It is probably worth another experiment or two.

    Good luck,

    Mike

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  12. Excuse me, I made a mistake in my comment, I meant to say:

    If there is any way to make a good caprese PIZZA, not SALAD.

    I need more coffee, sorry!

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  13. Oh what a shame this didn't work out - it does look beautiful, though. I'd agree with the first comment - I think in order for it to work you'd need to have a very thin crust. That would cut down on the cooking time and allow you to cook it without killing it. The ingredients are all quite delicate!

    Beautiful blog, by the way. Loving your photography. I shall be back!

    Jax x

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  14. hi the pic of piza is very nice we no make piza but eat only in restruant but now i will try

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  15. We have had to experiment with pizza too. I would suggest roasting the tomatoes first, and then ddding the cheese with the basil underneath

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  16. I can't tell the pizza is not good...looks so delicious from here! Great photos!

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  17. My husband and I made fresh pizza with fresh tomatoes, basil, mushrooms, and regular mozzarella, not the fresh. Maybe you could also use provolone. Our pizza wasn't quite caprese pizza, but it was good.

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  18. We love Caprese but never thought of making with pizza.. I must try this... Thanks so much for the idea!!

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  19. I've never attempted a caprese pizza but you're right, it sounds spectacular in theory! Congrats on Top 9! :)

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  20. Great post. I think it's so wonderful to hear about when people make mistakes only because it shows how human we all are. I hosted an Asian dumpling party the other night where everyone had to bring their own dumplings. Mine were a total flop and couldn't even be served! Hello, embarrassment, my name is Rachael. Needless to say, I was slightly deflated, but realized that it is in our mistakes that we are able to truly grow and learn.

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  21. Looks gorgeous! I've never tried the buffalo mozzarella on pizza but have always thought it didn't have much flavor anyways. I'll bet roasted tomatoes would add a good amount of flavor to the pizza.

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  22. This looks so delicious. I am sure your were disappointed! Sometimes I make Caprese pizza on tortillas, since they are thin and crispy and don't take much time to make. Just long enough for the cheese to melt. I love your blog and your pictures. I am going to follow you! I think you chose the right profile picture! Love it!

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  23. I adore the flavor combination of mozzarella, basil and tomatoes!

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  24. I thought that picture looked familiar... fbz top Top 9; rock-on!

    To get the top done at the same time as the bottom, I started hot-boxing my pie by heating a cast iron skillet along with my baking stone. Pizza goes on the stone and cast iron over the top. Everything gets nice & brown & bubbly. I also dress with fresh herb right out of the oven as that's all it needs to cook.

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  25. beautiful pizza! fresh from the garden! continue the wonderful posts and food!

    well deserved on top 9!

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  26. Fresh Mozzarella and Pizza. Sweet. 2 things I could eat everyday.

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  27. Great photo! I bet it tasted good even though you were not as pleased as you wanted. I often make pizza from lavash bread and it becomes super crispy. I buy the rectangle lavash from Trader Joe's, brush it with olive oil, cheese and tomatoes. I add the basil when I take it out of the oven. Happy Labor Day!

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  28. This looks amazing! Also, I just realized that you live in Valparaiso and work at Taltree! I live in Shorewood!! Just thought that was pretty cool :)

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  29. This looks and sounds delicious...I was sad to hear that it didn't live up to its expectations. Topping it with fresh basil definitely sounds like it helped, but I guess caprese is really best fresh and not messed with :)

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  30. A feast for the eyes only. But still lovely.

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  31. Sorry the pizza didn't live up to what you expected. I've been in that position many times. But don't fret, this photo is terrific and should be in top 9.

    Thanks for sharing,
    Joanne

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  32. For those that said that Insalata Caprese and pizza need to be separate, I agree. the Caprese salad is fresh and clean. If you want a good tomato pizza, the Pizza Margherita is the way to go. It's the pizza of Italy and I crave it on a regular basis.

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  33. Hi Foy, I just don't think fresh buffalo mozzarella is the right choice for a pizza and is best enjoyed uncooked in a salad. You need one of the many good melting cheeses for the pizza. But it was worth a try!

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  34. This looks SOOOO good!! Holy cow does that look good, you might have inspired me to make this for dinner, fabulous!

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  35. It's such a bummer when that happens! I have to admit it does look gorgeous though. At least the photo was worth it!

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  36. We tried this same experiment, but we grilled the pizza. I wonder if that made the difference? The basil was still fresh (not crispy) and the tomatoes did move a around a bit but still tasted good.

    Jason

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  37. Where I was born, pizza is cooked in stages. I believe it's the only way to go - always. First par-cooking the base, then most of the topping until it's cooked, and pungent items (anchovies, olives, capers, etc.) added to the top and placed briefly in the oven for them to warm through.

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  38. I have been eating lovely, fresh Caprese salad all summer, so your idea to turn it into a pizza immediately intrigued me. I made a crust of shredded zucchini to reduce the sog factor. The pizza turned out delicious!
    http://www.cookingintuitively.com/2010/09/zucchini-crusted-caprese-pizza/

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  39. I've seen so many recipes lately for pizzas! So far, I think yours must be the best! The other one I really like is Mexican Pizza. What do you think? Thanks again for sharing this delicious pizza recipe!

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