Basil Pistou Caprese Pizza

Simplicity at it's best and most delicious!

1 prepared pizza crust (homemade or store bought)

2 small-medium tomatoes or 1 c. halved cherry tomatoes

Salt and pepper ½ cup snipped fresh basil leaves Olive oil 2-3 garlic cloves, quartered (to your taste) 4 oz. fresh mozzarella cheese, thinly sliced

Slice tomatoes, (¼” thick), and season with salt and pepper.

Place on a wire rack over a rimmed baking sheet for about 30 minutes to drain.

Pat with paper towels to remove more excess moisture.

Preheat oven to 425° (with pizza stone in oven, if using)

Put basil, 1 Tbsp. oil, and garlic in a mini food processor; pulse several times to form a paste.

Add 1 Tbsp. water; and pulse until smooth. Pistou should be thick and creamy-spreadable; add just a splash more water if needed.

Fork-pierce the crust. Brush 1 Tbsp. oil over crust, all the way to the edges. Top evenly with cheese and tomatoes. Bake for 10-15 minutes or until crust is browned and crisp. Remove from oven, immediately drizzle basil mixture over pizza and season with salt and pepper.

Recipe created or adapted by Liz Talley, Urban Graze

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