Caprese Pesto Pizza

Savory pesto and creamy mozzarella are topped with fresh tomatoes and a balsamic sauce in this delicious recipe! MORE+ LESS-

By Brooke McLay

December 3, 2012

Ingredients

can Pillsbury™ refrigerated thin pizza crust

cup basil pesto

large slices (1/2 inch thick) mozzarella cheese

pint (2 cups) cherry tomatoes, halved

1/4

cup balsamic reduction sauce, if desired

to 15 small basil leaves, if desired

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1

Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
2

Unroll pizza crust onto cookie sheet. Spread pesto over crust. Top with cheese slices.
3

Bake 12 to 15 minutes or until crust edges are golden brown and cheese is melted.
4

Remove from oven. Top pizza with tomato halves. Drizzle with balsamic reduction sauce. Sprinkle with basil leaves. Serve immediately.

Prepared basil pesto can usually be found in both the canned and refrigerated sections of most grocery stores. For the freshest flavor, purchase the refrigerated pesto.
Balsamic reduction sauce (also called “drizzle” or “glaze”) is a thicker, sweeter version of balsamic vinegar. You can make it at home by simmering it in a saucepan over medium heat until thick and sticky, or purchase is prepared from most grocery stores.