Four Cheese Caprese Pizza

07.01.2013

Four Cheese Caprese Pizza | Cooking Classy

I am so excited to be participating this year in the 2013 Galbani® Caprese Challenge. For my entry I have created this Caprese pizza. Pizza just got a lot more exciting with this delicious Italian, Caprese-inspired twist. As if pizza wasn’t already good enough, adding in Galbani Mozzarella Fresca, fresh tomatoes and fresh basil makes a pizza go from ordinary to extraordinary. I made this for my birthday dinner as I wanted something exciting and new. Birthdays only come once a year so we need to make them special, right? Unlike my birthday, this Four Cheese Caprese Pizza is going to come much more than once a year. This will likely be my go-to summer pizza. It’s loaded with cheese and baked to perfection, then removed from the oven and covered with deliciously ripe tomato slices and a generous amount of fresh basil leaves (I chose to add both ingredients on after baking to keep it more traditionally Caprese-like, and it is so good this way). Then, if you prefer, you can drizzle the top with a simply prepared balsamic reduction. Yes, this pizza has Caprese written all over it. It also gets an added bonus with the addition of three other cheeses (as the traditional Caprese salad only has mozzarella). If I’m going to leave out the sauce on my pizza I need to make up for it somehow, and an abundance of cheese will definitely do the trick.

I’m obsessed with cheese. I know a good cheese when I taste it, and I’m telling you Galbani Mozzarella Fresca, in my honest opinion, is completely and utterly delicious. It is pure bliss in cheese form, and it’s also the key ingredient to this pizza. It wouldn’t be a Caprese pizza without it. The freshness it brings to this pizza, along with its deliciously smooth and creamy texture, simply cannot be duplicated by anything else.

Galbani Mozzarella Fresca is crafted here in the United States using Egidio Galbani’s original secret family recipe. Made in the fior di latte tradition from cow’s milk, their fresh mozzarella is gently stretched and kneaded through the Italian process known as pasta filata. This produces the uniquely soft, moist texture and mild, delicate taste Galbani Mozzarella Fresca is known for, as well as the melt-in-your-mouth deliciousness few can resist. It was recently selected by the editors of Saveur Magazine as one of their favorite fresh mozzarellas. You can find this delicious cheese in the specialty cheese section. Check out the store locator at GalbaniCheese.com to find the grocery store nearest you. Also, you can vote for your favorite recipe in the Caprese challenge for a chance to win daily prizes.

If you are a grilled pizza lover, like me, this recipe could most definitely be adapted to make individual grilled pizzas. If you want to beat the heat and stay inside, then definitely go with this oven baked version. Whichever method you choose to cook this pizza, just be sure to try it at least once this summer (then you’ll likely fall in love like me and want to make it time and time again). Also, you can definitely roll the crust to your preferred thickness, just be sure to give the crust a rimmed edge so those delicious cheeses stay where they should and don’t end up draped along your oven racks. Enjoy!

Before baking, your pizza should look something like this cheesy goodness… 

four cheese caprese pizza

four cheese caprese pizza


Four Cheese Caprese Pizza

Four Cheese Caprese Pizza

Ingredients

  • 1 homemade or store-bought pizza dough (14 - 16 oz)
  • 1 1/2 Tbsp olive oil
  • 1 large clove garlic, minced
  • Salt and freshly ground black pepper
  • 4 oz ricotta cheese (about 1/2 cup)
  • 8 oz Galbani® Mozzarella Fresca™, diced into 1/2-inch cubes
  • 2 oz shredded Asiago cheese (1/2 cup)
  • 2 oz finely shredded Romano cheese (2/3 cup)
  • Red pepper flakes, optional
  • 9 oz Campari or Roma tomatoes, sliced (about 5 Campari or 2 large Roma)
  • 1/2 cup basil leaves
  • 2/3 cup balsamic vinegar, optional

Directions

  • Directions:
  • Preheat oven to 475 degrees. Place a pizza stone in the oven and heat 30 minutes. If using refrigerated pizza dough, remove dough from refrigerator and allow dough to come to room temperature while pizza stone preheats.
  • Roll pizza dough out into a 13-inch round on a lightly floured sheet of parchment paper, while making a thicker crust along edges of pizza. In a small mixing bowl, stir together olive oil and minced garlic. Brush olive oil evenly over top of crust and season crust with salt and pepper to taste. Dollop small pieces of ricotta cheese over crust, then sprinkle top evenly with Galbani Mozzarella Fresca, Asiago and Romano cheeses. Sprinkle top lightly with red pepper flakes if desired. Slide a pizza peel underneath pizza and parchment and transfer pizza to the pizza stone in preheated oven. Bake 8 - 12 minutes until crust is golden brown. Remove from oven and immediately top with tomato slices. Sprinkle basil over top and drizzle with balsamic reduction if desired. Cut pizza into slices and serve warm.
  • For the optional Balsamic Reduction:
  • Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Once it reaches a boil, reduce heat slightly and allow to simmer, stirring occasionally until reduced by 2/3 (to 3 1/2 Tbsp).
http://www.cookingclassy.com/2013/07/four-cheese-caprese-pizza/

30 comments

  • Michele: How beautiful! I can’t wait to make one! July 1, 2013 at 2:11pm Reply

  • Averie @ Averie Cooks: Jaclyn that is one of the most beautiful overhead shots of a pizza I have ever seen. Just so gorgeous!! July 1, 2013 at 3:10pm Reply

    • Jaclyn: Thanks so much Averie :) you are always way too nice, but thank you! July 1, 2013 at 7:11pm Reply

  • Georgia @ The Comfort of Cooking: What a flawless, perfect looking caprese pizza! I bet this is so scrumptious, Jaclyn. Beautiful photos, too! Good luck in the contest! July 1, 2013 at 3:13pm Reply

    • Jaclyn: You too Georgia and thanks :)! I just noticed you are participating too – I need to try your pizzas, they look delicious and healthy! July 1, 2013 at 7:12pm Reply

  • Mary Clay @ Cooking with the King: That looks gorgeous! So yummy! July 1, 2013 at 3:25pm Reply

  • Julie @ Table for Two: This pizza looks to good to pass up! I wish I had some now!! July 1, 2013 at 4:56pm Reply

  • Des @ Life’s Ambrosia: One of my favorite pizzas! Usually I just do mozzarella but I like your use of ricotta, asiago and romano too. YUM! July 1, 2013 at 5:23pm Reply

  • diane B.: This looks amazing! Do you have, or know of, a good pizza dough recipe? July 1, 2013 at 5:44pm Reply

    • Jaclyn: When I make it at home I like the cooks illustrated recipe it’s in their best recipes cookbook and it’s also posted here:
      http://www.annies-eats.com/2010/04/29/perfect-homemade-pizza-crust-tips-and-tricks/
      When I don’t have time to wait for dough to rise I stop by the local pizzeria and buy one for like $2. I’ve never bought it from the grocery store, but if I lived by a whole foods I would try theirs – I’ve heard it’s good. July 2, 2013 at 11:13am Reply

  • Mimi @ Culinary Couture: Pizza never looked so good! July 1, 2013 at 10:05pm Reply

  • Elisa @ Insalata di Sillabe: Oh my God! This is definitely the most appealing caprese pizza I’ve ever seen! I’m really glad you tried and enjoyed Galbani mozzarella cheese, since it’s a staple here in Italy!Plus, not only the topping but also the crust of your pizza looks great, so thick and crunchy…can’t wait for Saturday (which is our pizza-day) to be here to try this out.

    xo, Elisa July 1, 2013 at 10:54pm Reply

    • Jaclyn: I hope you do try it and love it Elisa, it’s definitely one of my new favorites! And yes Galbani Mozzarella is also a favorite – it’s sooo good! I love fresh mozzarella and theirs is top notch. July 2, 2013 at 11:18am Reply

  • Katrina @ Warm Vanilla Sugar: All that cheese is making me swoon! LOVE! July 2, 2013 at 4:33am Reply

  • Desiree: Oh Jaclyn, you had me at caprese!!! This looks absolutely divine! July 2, 2013 at 9:26am Reply

  • Chung-Ah | Damn Delicious: What a stunning pizza! And this is definitely a winning recipe in my book! Do you have any leftovers? Because I’d gladly help you out in that arena :) July 2, 2013 at 11:13am Reply

    • Jaclyn: Thanks and haha I wish! I think I’ll make it again this week though and you could definitely come over :). July 2, 2013 at 11:16am Reply

  • Julie: Wow, must try this!! Shared on facebook and pinned! Thanks!! July 4, 2013 at 9:24am Reply

  • T. Hannibal Gray: This pizza looks good except for one thing. You left all the pulp and seeds in the tomatoes. Use smaller Romanos and you can avoid all that. That is an enormous amount of water that will not cook away and that will pool up on top of the cheese. If you must use very wet tomatoes, de pulp them and cut the meat into triangles or whatever other shape you prefer, but please depulp and deseed them. People who also put wet and slimy tomato pieces in salads should not be let loose near any kitchen. July 7, 2013 at 7:15pm Reply

    • Jaclyn: That is one reason I added them on fresh AFTER baking – so the pizza didn’t end up soggy from the tomato pulp. They are amazing added on fresh and it makes this more Caprese like. July 7, 2013 at 8:08pm Reply

  • Jesse: The fresh basil, wow. This looks incredible. :) July 10, 2013 at 2:50am Reply

  • Pamela @ Brooklyn Farm Girl: Perfect timing for all our tomatoes we’re harvesting! July 13, 2013 at 1:21pm Reply

  • Farmgirl Susan: Yum! Looks like the perfect way to celebrate summer basil and tomatoes! :) August 2, 2013 at 1:34pm Reply

  • el: All this is missing is a dough recipe! August 3, 2013 at 7:01pm Reply

  • Mrs. Can: OMG!!!! this looks so delicious!!!!!! I will be trying this pizza today :) August 16, 2013 at 12:24pm Reply

  • Becca @ Amuse Your Bouche: This looks so good! I’m a complete cheeseaholic so the more cheeses the better haha! And I can’t resist anything caprese-inspired, or anything on pizza! The perfect recipe for me! :) I’ve just had a really good look through your blog and can’t believe I didn’t do it sooner, SO many amazing recipes, I’m on a bit of a pinning spree ;) October 15, 2013 at 11:36am Reply

    • Jaclyn: I’m so glad you found my blog Becca :)! October 26, 2013 at 5:46am Reply

  • anna: wow- this looks great! I love basil on pizza and I love a chewy crust. You always have such great recipes, Jaclyn! February 4, 2014 at 6:55am Reply

  • 14 PIZZA RECIPES PERFECT FOR PARTIES | Best Friends For Frosting: […] what you know about caprese with this four cheese pizza! (via Cooking […] February 22, 2014 at 10:00am Reply

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