Thin-Crust Caprese Pizza

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

1 cup all-purpose flour, plus more for dusting

1/4 teaspoon baking powder

Kosher salt

5 tablespoons extra-virgin olive oil, plus more for brushing

1 15-ounce can cannellini beans, drained and rinsed

2/3 cup drained giardiniera (Italian pickled vegetables), chopped, plus 2 tablespoons brine

1/2 cup fresh basil, torn, plus small leaves for topping

2 tablespoons chopped fresh parsley

Freshly ground pepper

3 medium heirloom tomatoes (about 1 1/4 pounds)

1 small clove garlic, grated

1/4 cup grated parmesan cheese

8 ounces fresh mozzarella cheese, thinly sliced

Directions

  1. Place a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 450 degrees F. Mix the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Stir in 1/3 cup water and 2 tablespoons olive oil until a shaggy dough forms. Turn out onto a lightly floured surface and knead into a smooth ball, 1 to 2 minutes. Wrap in plastic wrap and set aside for 15 minutes at room temperature.
  2. Meanwhile, toss the beans, giardiniera and brine, basil, parsley and 1 tablespoon olive oil in a large bowl. Season with salt and pepper; set aside. Slice the tomatoes, place on paper towels and sprinkle lightly with salt; set aside.
  3. Roll out the dough into a 12-inch round on a lightly oiled piece of parchment paper. Slide the parchment with the dough onto an inverted baking sheet. Rub 1 tablespoon olive oil and the garlic all over the dough. Sprinkle the parmesan on top. Slide onto the hot stone and bake until browned and crisp, about 8 minutes.
  4. Remove the crust from the oven and top with the mozzarella, tomatoes and basil leaves. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Serve with the bean salad.