Easy Caprese Pizza

Creamy mozzarella, fresh tomatoes and basil, and a light drizzle of tangy balsamic glaze make this easy Caprese pizza phenomenal! The post Easy Caprese Pizza appeared first on Budget Bytes.

Easy Caprese Pizza

Here’s a little tasty treat that I’ve been making for myself lately, super easy Caprese Pizza! They’re quick, light, and fresh, which is a nice change of pace sometimes in the middle of all of fall and winter. Plus, they just kind of feel extra special on a weeknight or night spent at home. So the next time you have a pizza and movie night, try making these cute little Caprese Pizzas. The night will feel extra special without a ton of extra work!

What is Caprese Pizza?

Caprese pizza is a pizza based on the flavors of Caprese Salad, fresh tomato, mozzarella, and basil. While balsamic glaze is not usually part of caprese salads, the flavor goes beautifully with these ingredients and just adds a something a little extra special to the pizza’s flavor (not to mention that stunning color contrast!).

Do I Need Fresh Basil?

Yes and no. The fresh basil really changes the entire flavor personality of these pizza, so if you leave it out you’ll be missing a LOT. That being said, I would never turn down melted cheese on bread of any kind, so if I couldn’t get the fresh basil for some reason I would still totally make this pizza. You can sprinkle it with dried basil if you want, but just be aware that the flavor of fresh basil compared to dried basil is completely different.

Can I Make a Whole Caprese Pizza instead of Minis?

Yes, this is super easy to make as a whole pizza instead of mini individual pizzas. Just use your favorite pizza dough or store-bought pre-baked crust. Baking time will be slightly longer, since they’re larger, but just keep an eye on them and bake until the cheese is melted. Since you don’t really want the mozzarella to brown at all on this pizza, I would definitely par-bake any raw pizza crust first and then add the cheese and tomatoes later rather than adding all the toppings to the raw dough like you normally would.

What to Serve with Caprese Pizza

The beauty of this pizza is that it is incredibly simple, so I would stick with a very simple side dish as well, like a Simple Side Salad. Keep it light and fresh with delicate greens, a light vinaigrette dressing, and maybe just one or two extra vegetables, like artichoke hearts or olives. And then maybe some Garlic Bread on the side, too, because garlic bread goes with everything. ;)

four mini caprese pizzas on a baking sheet
Balsamic reduction being drizzled onto a mini caprese pizza

Easy Caprese Pizzas

Creamy mozzarella, fresh tomatoes and basil, and a light drizzle of tangy balsamic glaze make this easy Caprese pizza phenomenal!
Total Cost $5.47 recipe / $1.37 each
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 235kcal
Author Beth – Budget Bytes

Equipment

  • Enamelware Sheet Pan
  • Parchment Paper
  • Chef’s Knife

Ingredients

Balsamic Glaze

  • 1/2 cup balsamic vinegar $1.08
  • 2 Tbsp brown sugar $0.08

Caprese Pizzas

  • 4 mini naan $2.00
  • 2 Roma tomatoes $0.52
  • 4 oz. mozzarella, shredded $0.83
  • 4 fresh basil leaves $0.90
  • 1 pinch salt and pepper $0.05

Instructions

  • Preheat the oven to 400ºF. To make the balsamic glaze, add the balsamic vinegar and brown sugar to a small saucepot. Place over medium heat and stir to dissolve the sugar. Allow the vinegar to come up to a simmer. Reduce the heat to medium-low and continue to simmer for about 10 minutes, stirring occasionally, or until thickened. Remove from the heat and set aside.
  • Place the mini naan on a parchment-lined baking sheet. Pre-bake the naan for 5 minutes in the preheated oven.
  • Slice each Roma tomato into eight slices. Place 1/4 of the shredded mozzarella and four slices of tomato on each piece of naan.
  • Bake the topped pizzas in the oven for about 7 minutes, or until the cheese is melted and bubby.
  • While the pizzas are in the oven, thinly slice the basil. Top each pizza with a pinch of salt and pepper, a little fresh basil, and a drizzle of the balsamic glaze just before serving.

Nutrition

Serving: 1pizza | Calories: 235kcal | Carbohydrates: 28g | Protein: 9g | Fat: 9g | Sodium: 410mg | Fiber: 1g
Close up side view of a caprese pizza

How to Make How to Make Caprese Pizza – Step by Step Photos

mini naan in the package

I used this mini inidividual-sized naan from Aldi as my pizza base, but you could use a regular size naan, or your favorite pizza crust or dough instead. You could even par-bake a tortilla until stiff and use that!

balsamic glaze being stirred

Preheat the oven to 400ºF. While the oven is preheating, make the balsamic glaze. Add ½ cup balsamic vinegar and 2 Tbsp brown sugar to a small saucepot and stir to dissolve the brown sugar. Heat the mixture over medium, allowing it to come up to a boil. Once it reaches a boil, turn the heat down slightly and allow it to continue to simmer, stirring occasionally, until it has reduced in volume by half (about ten minutes). It will appear slightly thicker, but it will fully thicken upon cooling.

four naan on a parchment lined baking sheet

Once the oven is hot, place four pieces of naan on a parchment-lined baking sheet and then pre-bake for about 5 minutes just to get them heated through. If you want to be *extra special* you can lightly brush your naan with olive oil and sprinkle a little garlic powder over top.

Prepped pizza toppings on a cutting board

While the naan are preheating, you can prepare the toppings. Slice two Roma tomatoes into eight slices each so that you’ll have four slices of tomato per mini-pizza. Shred 4oz. mozzarella, and thinly slice about four basil leaves (you can wait to do the basil while the topped pizzas are in the oven, if you run out of time).

Topped pizzas on the baking sheet

Once the naan is heated, top each pizza with four slices of fresh tomato and ¼ of the shredded mozzarella (I put mozzarella under the tomatoes and then just a pinch on top as well).

baked caprese pizzas

Bake the caprese pizzas again for about 7 minutes, or just until the cheese is melted and beginning to bubble a bit. You don’t really want the cheese to brown for this one as we’re trying to keep things light and fresh.

Balsamic glaze being drizzled over the pizzas

Add a pinch of salt and pepper to each pizza, then drizzle the balsamic reduction over top.

finished caprese pizzas topped with fresh basil

And finally, top the pizzas with the sliced basil and enjoy!

four finished caprese pizzas on a baking sheet

These little homemade pizzas will make you feel ✨so fancy✨!

The post Easy Caprese Pizza appeared first on Budget Bytes.

Source : Budget Bytes More   

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Moth Bean sundal recipe | No soak sundal

Moth bean sundal is an easy yet healthy and flavorful dish perfect for snack. This can be made without soaking, so no need to worry if you forget soaking. It can also be prepared during the festival of Navaratri to offer as prasadam. This is similar to other sundal recipes on this site, and pairs... Read More The post Moth Bean sundal recipe | No soak sundal appeared first on Raks Kitchen.

Moth Bean sundal recipe | No soak sundal

Moth bean sundal is an easy yet healthy and flavorful dish perfect for snack. This can be made without soaking, so no need to worry if you forget soaking.

Moth beans sundal

It can also be prepared during the festival of Navaratri to offer as prasadam.

This is similar to other sundal recipes on this site, and pairs well with this paysam to offer in a Navaratri day.

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Ingredients

Moth bean is a tiny legume which is commonly used in north India in dishes like misal pav recipe. I tried this bean only this year after I received it from Wildseed organics.

To be honest I loved this as sundal than as misal. Vj too loved it and finished in no time.

moth beans aka matki
Moth bean | Vigna aconitifolia | Matki | Mat bean | Dew bean

It looks similar to green gram, but this is brown shade and smaller in size as you see below.

moth bean, green gram
Looks similar
  • Moth beans
  • Grated coconut
  • Asafoetida
  • Ginger

See recipe card for quantities.

Video

Here’s a short video of Moth bean sundal in my youtube channel

Instructions

1. In a small pressure cooker, roast the moth beans slightly until aromatic. Take care not to roast too much otherwise it would not get cooked.

roast

2. Add 1 cup water, ⅛ teaspoon asafoetida and required salt. Pressure cook for 5 whistles.

pressure cook

Hint: Let the pressure release by itself, naturally. I like to use this small pressure cooker (affiliate link) for directly roasting and then pressure cooking in it.

3. Once done, drain water if there is too much of it. Mine was perfectly absorbed. Set aside.

temper sundal

4. Add the cooked beans. You can let upto 2 tablespoon of beans cooked water for preventing the sundal becoming too dry.

cooked beans added

5. Give it a mix.

mix

6. Add coconut.

add scraped coconut

7. Mix and cook furthermore 1 minute. Switch off stove and drizzle coconut oil.

moth beans sundal ready

Top tip

  • Adding bean cooked water gives a moist sundal, otherwise it may be too dry. Note that this may reduce shelf life.
  • Coconut oil adds a good flavor. Adding in different stages especially. Same applies for asafoetida. Using both while tempering and some raw gives a good flavor.
  • Roasting is optional but gives a good flavor as well as texture is firm doing so. But ensure not to roast too much as it may not get cooked.
moth beans sundal
Matki sundal

My notes

  • My pressure cooker is small one and I let 5 whistles. The water was just right. But please make sure that there is enough water to avoid burnt bottom. Because different make and model may need slight adjustments.
  • You can also soak the bean overnight and give just one whistle. If you soak, make sure to drain the water and use fresh water for cooking.
  • I have not washed the bean as it was clean, but after roasting you can give a wash.

Storage

You can make ahead and reserve the coconut part alone. Do it just before serving. This may be handy if you are planning for golu day prasadam for visitors.

Can also refrigerate the leftover and consume within 2 days.

Recipe card

moth beans sundal recipe
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Moth beans sundal recipe

Moth bean sundal is an easy yet healthy and flavorful dish perfect for snack. This can be made without soaking, so no need to worry if you forget soaking.
Course Snack
Cuisine Indian, South Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2

Equipments (Amazon Affiliate links)

  • Pressure cooker, 3 Litre

Ingredients

  • ½ cup Moth beans Matki
  • ¼ cup Grated coconut
  • teaspoon Asafoetida
  • Salt – As needed
  • 1 tablespoon Coconut oil

To temper

  • 1 tablespoon Coconut oil
  • ½ teaspoon Mustard
  • 2 teaspoon Ginger chopped
  • 1 sprig Curry leaves
  • 1 Dry red chilli
  • teaspoon Asafoetida
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Instructions

  • In a small pressure cooker, roast the moth beans slightly until aromatic. Take care not to roast too much otherwise it would not get cooked.
  • Add 1 cup water, ⅛ teaspoon asafoetida and required salt. Pressure cook for 5 whistles.
  • Hint: Let the pressure release by itself, naturally. I like to use this small pressure cooker (affiliate link) for directly roasting and then pressure cooking in it.
  • Once done, drain water if there is too much of it. Mine was perfectly absorbed. Set aside.
  • Add the cooked beans. You can let upto 2 tablespoon of beans cooked water for preventing the sundal becoming too dry.
  • Give it a mix.
  • Add coconut.
  • Mix and cook furthermore 1 minute. Switch off stove and drizzle coconut oil.

Video

Notes

  • My pressure cooker is small one and I let 5 whistles. The water was just right. But please make sure that there is enough water to avoid burnt bottom. Because different make and model may need slight adjustments.
  • You can also soak the bean overnight and give just one whistle. If you soak, make sure to drain the water and use fresh water for cooking.
  • I have not washed the bean as it was clean, but after roasting you can give a wash.
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InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

Moth bean sundal is flavorful, tasty and healthy.

moth bean sundal
Moth bean sundal for Navaratri

The post Moth Bean sundal recipe | No soak sundal appeared first on Raks Kitchen.

Source : Rak's Kitchen More   

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