We’re getting into Caprese season and I’m not mad at it!! Any excuse to eat basil, mozzarella and tomatoes is fine by me… hence this Pesto Caprese Pizza!
Things are about to get real busy around here. Literally this all happened last night. I was planning on being in LA for the next few weeks before our next big trip but all of a sudden I’m jetting around the west coast like it’s my job… well technically it is. Events in Seattle, Sonoma, San Francisco and San Diego here I come! There will be plenty of time for stuffing my face, naturally, and I’m on the hunt for good pizza in each of those cities. But in the meantime, I made THIS killer Pesto Caprese Pizza a few weeks back and I’m hooked.
- 1 pound pizza dough
- 1/2 cup Basil Vinaigrette
- 8 ounces mozzarella cheese
- ½ cup heirloom cherry tomatoes, halved
- handful of fresh basil, fried and torn into pieces
- red pepper flakes