To me, these three ingredients scream “summer” in terms of cooking healthy, light dishes. I bought a big bunch of basil this weekend, not knowing exactly what to make with it. I also bought a ball of fresh mozarella and some ripe tomatoes, imagining some sort of “caprese” dish. Because I didn’t want to heat up the oven or thaw chicken, I decided to make the standard caprese salad.
I mean to take a photo before I dug in, but my stomach got the best of me! This salad consists of tomato, mozarella and basil, drizzled with olive oil, balsamic vinaigrette, salt and pepper. It was very refreshing and light! However, the basil was a little bit strong for me. I used the leftover basil from the bunch to make a homemade pesto sauce which I used for this: Pesto Pizza with Balsamic Vinegar Glaze**
1. Use whatever type of crust you prefer. I used a Betty Crocker instant crust because I wanted this baby to come out of the oven fast. However, I actually prefer the WalMart brand of crust because it turns out a little bit crispier.
4. After cooking dough for about 5-7 minutes in the oven to get it a little crispy, spread on pesto sauce. I made a simple pesto sauce with 3 cups of chopped basil, 2/3 cup parmesan cheese, 1 cup olive oil. 2 T minced garlic and salt and pepper to taste. Put all of it in a blender or food processesr to make the sauce
6 Ta Da!! I missed the step where I was supposed to make the Balsamic Vinegar Glaze. Oops. Instead of simmering the vinegar over the stove for 20 minutes to get it nice and thick, I just drizzled it on right out of the bottle. Big mistake. It flooded the pizza and made the crust soggy : ( Still so so yummy though!!