Caprese pizza is topped with pesto, thinly sliced tomatoes, and mozzarella cheese. Fresh basil and a balsamic glaze are added after baking.
It’s the unofficial start of summer, and I am so excited! One of the best things about summer is fresh local tomatoes. I love tomatoes, and use them as often as I can while they are in season.
And when OXO sent me their new Chef’s Mandoline Slicer, I knew exactly what I was going to make: Caprese Pizza. I love freshly sliced tomatoes on pizza, but I can never get thin, even slices when cutting them with a knife. I’d tried another brand’s mandolin, but it was flimsy, and bent in the middle when even the slightest pressure was applied.
OXO’s mandolin is sturdy, has non-slip grips on the bottom, and can create 21 different cuts with thickness settings in 0.5-mm intervals, straight and wavy blades, and built-in julienne and French fry blades. You can use the mandolin to create paper-thin potato slices for homemade potato chips, julienne carrots for salad, crinkle cut squash, even cut potatoes for french fries in varying thicknesses!
The mandolin cut perfectly even and uniform 1/4-inch thick slices of tomato for my caprese pizza. The spring-loaded food holder ensures that your hands stay safe from the blade, and that very little, if any, of the sliced food is wasted.
I consider myself somewhat experienced with a chef’s knife, but even so, I was amazed at how much faster slicing with a mandolin is than slicing with a knife. No having to stop and reposition my fingers or the tomato.
This pizza will be making many repeat appearances on our table this summer. I love the fresh flavors, and the tang of the balsamic glaze. I won’t even deny the fact that my husband and I finished off the entire pizza by ourselves in one sitting. It’s THAT good.
Next time I make this pizza, I might even add a few slices of salty prosciutto, or some crispy pancetta.
For the balsamic glaze:
- 2 cups balsamic vinegar
- 1/2 cup light brown sugar
For the pizza:
- 1 lb pizza dough, storebought or homemade
- 1/4 cup pesto, storebought or homemade
- 2 medium tomatoes, stems removed
- 4 oz mozzarella, sliced
- Fresh basil, chiffonade
Make the balsamic glaze:
- Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon.
- Let cool and pour into a jar with a lid; store in refrigerator until ready to use. Can be made up to 24 hours ahead of time.
Make the pizza:
- Place a pizza stone in the oven and preheat to 425 degrees for at least 30 minutes.
- Set the mandolin to 1/4-inch thickness. Place one of the tomatoes on top, then cover with the food holder, and run over the mandolin blade until fully sliced. Repeat with the remaining tomato.
- Sprinkle cornmeal or semolina flour on a pizza peel. Stretch the pizza dough out to a roughly 12-inch circle and place on the pizza peel.
- Spread the pesto over the pizza dough, then arrange the mozzarella slices, then top with the tomato slices.
- Use the peel to transfer the pizza onto the stone and bake for 18 to 20 minutes.
- Use the peel to pull the pizza out of the oven and transfer to a cutting board. Let rest for 10 minutes.
- Cut into 8 slices. Drizzle a small bit of the balsamic glaze onto each slice before serving.
You might also like:
- Caprese Burgers by The Redhead Baker
- Caprese Macaroni and Cheese by Prevention RD
- Caprese Tomato Soup by Damn Delicious
- Caprese Wonton Bites by Emily Bites
- Cantaloupe Prosciutto Caprese Salad by Nutmeg Nanny