Caprese French Bread Pizzas
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1857
- Total Fat
- 135
- Saturated Fat
- 40
- Carbohydrates
- 94
- Dietary Fiber
- 6
- Sugar
- 14
- Protein
- 71
- Cholesterol
- 160
- Sodium
- 2493
- Total: 40 min
- Active: 20 min
Ingredients
1/4 cup pine nuts
1 cup fresh basil, plus more for garnish
2/3 cup olive oil
1/2 cup grated Parmesan
1 teaspoon grated lemon zest
2 cloves garlic, minced
1/2 teaspoon kosher salt
Freshly ground black pepper
1 small Italian or French bread loaf
12 ounces fresh mozzarella, sliced
1 1/2 cups cherry tomatoes, halved
1 tablespoon balsamic glaze
Directions
- Preheat the oven to 425 degrees F.
- For the pesto: Toast the pine nuts in a small skillet over a medium heat, tossing occasionally, until golden brown in spots, 3 to 4 minutes.
- Combine the pine nuts, basil, olive oil, Parmesan, lemon zest, garlic, salt and a few grinds of pepper in a blender or food processor until smooth and bright green.
- Cut the bread in half lengthwise. Put the bread on a baking sheet, cut-side up, and spread each piece with a few tablespoons of the pesto, saving any leftovers for another recipe.
- Top the bread with the mozzarella slices and bake until the cheese is melted, 12 to 15 minutes.
- Divide the tomatoes between the two pizzas and drizzle over the balsamic glaze. Tear some basil and sprinkle on top. Serve!