Loaded with flavor this Thin Crust Caprese Pizza combines Basil, Mozzarella, and Sauteed tomatoes with a Tangy Aioli as the sauce.
I love sauteed cherry tomatoes especially when cheese is involved. Cherry tomatoes, some type of cheese and fresh herbs on bread is my go-to snack. I just love all the flavors together. I can never turn down a Caprese Salad.
With a few pounds to shed I am trying to cut out carbs. I was then introduced to Flatout Pizza Crusts. Total Game Changer! This basically means I can eat pizza every single day. You can find them around your bakery/deli section of the grocery store. This crust crisps up perfectly in the oven then I load it up with all kinds of combinations.
So today I was craving my favorite opened faced sandwich and that is where the inspiration behind this pizza came from. It turned out fantastic and didn’t miss the whole baguette the sandwich was normally served on. Now I want to turn all my favorite sandwiches into pizza. New hobby? Blog post series? Maybe.
This thin crust Caprese pizza serves 2 people but if you are really hungry I say GO FOR IT!
The veggies and herbs tossed in the red wine vinegar really sets off an amazing flavor to the classic Caprese.
You won’t miss the pizza sauce with the tangy aioli spread. However if you have to have pizza sauce then swap out the two. You may not want to spread all of the aioli on the crust. It does make a lot. You can refrigerate the leftover aioli and save it for a sandwich later on in the week or seconds!
This recipe is why I need to grow cherry tomatoes and basil this Summer.
Thin Crust Caprese Pizza Recipe
Thin Crust Caprese Pizza
- 1 Flatout Rosemary & Olive Oil Pizza Crust
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 minced garlic clove
- pinch of salt
- 1/2 small shallot thinly sliced
- 1 bunch of basil leaves torn. Save smaller leaves for garnish
- 2 tablespoons fresh parsley. More for garnish
- 1 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1/2 cup cherry tomatoes
- 3 ounces fresh mozzarella torn into pieces
In a small bowl mix together the mayonnaise, mustard, garlic, pinch of salt, and lemon juice and set aside.
In medium bowl toss the shallot slices, basil, and parsley with the red wine vinegar and set aside.
Heat oven to 375F.
Bake the pizza crust for 3 minutes directly on the middle rack.
Remove crust from oven and place on a cutting board.
Heat a skillet to medium heat.
Add olive oil and cherry tomatoes and saute for about 3 minutes until they are blistered. Let slightly cool.
Add the tomatoes to the shallot basil vinegar mixture and toss.
Spread mayonnaise mixture on the pizza crust. You may use less mayonnaise then the recipe made.
Evenly spread the shallot basil mixture over the top.
Evenly distribute mozzarella cheese.
Garnish with basil leaves and parsley and salt and pepper to taste.
Cut into 4 equal slices and serve.
1 pizza serves 2 people.
Recipe inspired by this Charred Caprese Sandwich