Caprese Pizza

Adapted from: Culinary Cory

We finally figured out perfect success with a pizza stone! Put the stone in the oven then preheat the oven (the stone needs to heat up with the oven). Use a cookie sheet without an edge or a large cutting board that has a slide edge to prepare the pizza. Cover the cookie sheet or cutting board heavily with corn meal. Spread the dough on top of the corn meal and prepare your pizza. When ready to bake, slide the dough off the sheet/board and onto the stone. Then wait for the perfect crust!

Ingredients:

• corn meal
• 16 oz. pizza dough
• 1 cup spinach leaves, loosely packed
• 2 tomatoes, sliced
• 1/2 cup shredded mozzarella
• 1/4 cup fresh basil leaves
• 2/3 cup balsamic vinegar
• 1 tsp. sugar
• salt and pepper, to taste

Directions:

To make balsamic reduction:

Bring balsamic vinegar and sugar to a boil in a small sauce pan while stirring constantly for 5 minutes, or until the volume is reduced in half. Remove from heat and let cool.

Preheat oven to 350 degrees. Put pizza stone into the oven at this time. Spread corn meal and then dough onto cutting board. Layer dough with spinach leaves, basil, and tomatoes. Top with mozzarella. When oven is hot, carefully slide dough onto pizza stone. Bake for approx. 15 minutes.

Drizzle balsamic reduction over cooked pizza. Salt and pepper to taste.

Yield: 3 servings