Sadly, this is my first summer in years without a tomato garden. Thanks to moving houses mid-summer, the only little “garden” that came along with me was a tiny crate with some fresh herbs (that are barely surviving in this crazy heat wave!). However, the closing date on my house happened to coincide with the grand opening in Kansas City of two Trader Joe’s!!!!! So of course, I had to be one of the absolutely crazy people to brave their opening day mayhem. :)
Once I squeezed in the door, the first thing that caught my eye happened to be a beautiful crate of colorful grape tomatoes. And then once I hit the cheese section with the fresh mozzarella, I knew that something “caprese” would be in my future. So instead of my usual sandwiches, or cute appetizer skewers, I decided to just make a simple caprese pizza and put my newfound TJ’s treasures and my little basil crop to use.
Since most of my ingredients were still in boxes, I decided to save a step and just buy a pizza crust from my favorite local pizza maker. So this ended up being a 4-ingredient, 15-minute meal for me. Super simple. Beautifully colorful. And wonderfully delicious. Definitely another great way to celebrate that classic tomato-mozzarella-basil combination.
- 1 pizza crust, either homemade or storebought
- 2 cups grape or cherry tomatoes, halved (**see note below**)
- fresh mozzarella, torn into small pieces
- handful of fresh basil, torn into small pieces or julienned
Preheat your oven to 425 degrees (or the temperature specified on your pizza crust, if storebought).
Lay your pizza crust on a floured work surface. Lay the halved tomatoes evenly across the crust. Top with your desired amount of mozzarella cheese.
Transfer to a baking sheet and bake for 12-16 minutes, or until the cheese is melted and the crust is golden brown. (Or you can bake it on a pizza stone, following the manufacturer’s instructions for cooking temperatures/times.) Remove pizza and let cool for 5 minutes before slicing. Garnish with the torn fresh basil and serve immediately.
This is also great with roma or large tomatoes sliced into 1/8″ thin circles, layered across the top of the pizza.