Inspired by a Caprese (meaning “of Capri”) salad, this pizza features its basics of tomato and mozzarella. Look for fresh mozzarella or bocconcini cheeses in sealed bags or tubs of water at deli counters. Be sure to dry them well.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2009
- 6 slices bacon
- 4 oz fresh mozzarella
- 4 oz bocconcini cheese
- 1 lb white pizza dough
- 2 teaspoons extra-virgin olive oil
- 1/2 cup Basil Pesto for Pizza
- 1 tomato sliced into 1/4-inch(5mm)thick rounds
- 2 tablespoons sliced fresh basil
MethodCut bacon slices in half. In skillet, cook bacon over medium heat until still slightly chewy, about 8 minutes. Transfer to paper towel–lined plate; set aside.
Drain and pat mozzarella dry; cut into 1/4-inch (5 mm) thick rounds. Arrange on separate paper towel–lined tray; pat dry.
On lightly floured surface, roll out dough to 16- x 12-inch (40 x 30 cm) rectangle; transfer to lightly floured pizza peel or inverted baking sheet.
Brush with oil. Place, oiled side down, directly on greased grill over medium heat. Grill, uncovered and watching carefully to avoid burning, until bubbles form on top and grill marked underneath, 3 to 6 minutes.
Slide pizza peel, 2 wide spatulas or inverted baking sheet under pizza. Flip pizza; close lid and cook just until set, about 1 minute. Transfer to lightly floured pizza peel or inverted baking sheet. Reduce heat to medium-low.
Spread with Basil Pesto for Pizza recipe; top with tomato, bacon and cheese.
Slide back onto grill. Close lid and grill until bubbly and underside is browned, 3 to 8 minutes. Sprinkle with basil.
Nutritional facts Per slice: about
- Sodium 520 mg
- Protein 11 g
- Calories 301.0
- Total fat 17 g
- Potassium 187 mg
- Cholesterol 20 mg
- Saturated fat 5 g
- Total carbohydrate 27 g
- Iron 15.0
- Folate 25.0
- Calcium 17.0
- Vitamin A 7.0
- Vitamin C 5.0