Created by Tammy Skidgell, runner-up
California Ripe Olives and Emile Henry, O-live It Up Pizza-Pa-Looza contest
A simple twist on traditional ingredients makes this recipe for Pizza Caprese a winner.
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/4 cup chopped fresh basil
1/4 cup chopped fresh tarragon
1 cup yellow grape tomatoes, halved
1 lb. prepared whole wheat pizza dough
1 1/2 cups shredded mozzarella cheese
3/4 cup California Ripe Olives, pitted and whole
Preheat oven to 500°F and place Emile Henry Pizza Stone inside. In a bowl, combine oil, vinegar, basil and tarragon. Add tomatoes and toss to coat.
Roll pizza out onto a cornmeal dusted Pizza Peel *. Spread coated tomatoes evenly across pizza dough and top with half of the cheese. Spread olives evenly over that, then top with remaining cheese. Place in oven and bake for 12-15 minutes, or until crust is golden brown. Slice and serve.
Yield: Makes 6 slices
*Also called a pizza paddle. A flat, broad sheet of wood or metal with a handle used to slide breads and pizza onto a baking stone in the oven.
Recipes: Dairy, Pizza, Kosher