This isn’t your average pizza. With juicy chicken, fresh basil pesto, ripe tomatoes, and creamy dairy-free cheese, this Paleo ...

Fresh mozzarella and garlicky dough make this Caprese pizza a standout for summer dinners or easy entertaining.

350g water (1 1/2 cups approximately) 10g salt (2 tsp approximately) 5 g instant yeast (1 1/2 tsp approximately) 20g olive oil (2 tbsp approximately) For the Caprese Toppings: Good olive oil 4-6 ...

Remove pizza dough from the fridge, and let it come to room temperature for 20 minutes. Sprinkle a clean work surface with flour, and roll out the dough into a flat circle or oval, about ¼ in. thick.

1 lb. mixed tomatoes, cut into pieces 1/2 small clove garlic, pressed 1 Tbsp. plus 4 tsp. olive oil, divided 1/4 tsp. Kosher salt 1/4 tsp. pepper 1/4 cup fresh basil, roughly chopped flour, for ...

Spread the pesto over the pizza base, then arrange the mozzarella and tomato slices on top. Bake in the oven for 10 minutes or until the mozzarella has melted. Once cooked, set aside to cool.

These caprese pizza rolls are inspired by a tasty trio: tomatoes, mozzarella and basil. The tomatoes are kissed with olive oil, garlic, a touch of lemon zest and red pepper flakes to become their ...

Place the pizza dough on the flour and firmly pat it into a rough 6-by-8-inch rectangle. Using a floured rolling pin, roll out the dough as thin as possible, about 10 inches wide and 12 inches ...

Place the pizza dough on the flour and firmly pat it into a rough 6-by-8-inch rectangle. Using a floured rolling pin, roll out the dough as thin as possible, about 10 inches wide and 12 inches ...