Summer Entertaining: Whole Wheat Caprese Pizza

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Summer Entertaining

Southern Socials 

Whole Wheat Caprese Pizza

In it’s most simple form, an Italian caprese salad is a combination of vine-ripened tomatoes, fresh mozzarella & sweet basil. You can take those basic components & use them as a baseline for many of your favorite dishes. Whole Wheat Caprese Pizza uses Pecan Pesto in place of sauce for added flavor while grape tomatoes star over the surface along with fresh mozzarella pearls for convenience. A quick trip in the oven will yield a healthy & flavorful meal quickly perfect for lunch or dinner. Learn how to make a wholesome, simple pizza you’ll look to time & time again.

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Caprese Pizza

makes 4 servings

Olive oil
4 {6-oz} portions refrigerated Whole Wheat Pizza Dough
3/4 cup Pecan Pesto
1 cup assorted grape tomatoes, cut in half
2-oz fresh Mozzarella cheese
Kosher salt, freshly ground black pepper & crushed red pepper flakes

Remove 4 {6-oz} pieces Whole Wheat Pizza Dough from the refrigerator. Press the air out of the dough. Drizzle a bit of olive oil on two half sheet pans, then top with the dough. Press them into a 7-inch circle. Cover loosely with plastic wrap. Let stand 20 minutes.

Preheat the oven to 425 degrees. Spread the pesto over the surface of the dough. Top with the tomatoes & the cheese. Bake 10 to 12 minutes or until the cheese melts & the bread is golden brown. Remove from the oven. Sprinkle with a smattering of salt, black pepper & crushed red pepper flakes. 

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How To Blanch Fresh Basil

Basil offers undeniable fresh, bold flavor & it’s delicious in a variety of foods. The summer herb is a baseline in pesto but try stirring it into mayonnaise, dips & vinaigrettes. It’s also wonderful when used to prepare pistou– much like pesto without the pine nuts — pistou may be tossed with pasta or slathered over pizza dough in place of traditional tomato sauce. Although the technique is not used in this pesto recipe, it may certainly be used to produce long lasting vivid color.

Summer Entertaining. Fresh Basil By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques Magazine Cooking Baking Instructional Digital Magazine Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Summer Parties Pastry Chef TV Cooking Personality Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Bring a small saucepan filled halfway with water to a boil over Medium-High heat. Add 1 cup packed fresh basil leaves. Turn off the heat. Let stand 15 seconds. Begin removing the basil with a pair of tongs & immediately plunge into ice water to stop the cooking process. Retrieve the basil from the ice water with the tongs. Use blanched basil in pesto as well as a host of other dishes in order to hold the color of the herb.

The Tune
“We Shall Be Changed” Marion Williams

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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