Caprice Recipe
Olive Oil, Minced Garlic, Fontina, Fresh Basil, Fresh Mozzarella, Roasted Cherry Tomatoes
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Ingredients
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Dough & Base
Cheeses & Toppings
Roasted Cherry Tomatoes (if making fresh)
Finishing
Method
Roasted Cherry Tomatoes (if making fresh)
Preheat and prepare
Preheat the oven to 400°F (200°C). Line a small baking sheet with parchment paper or foil.
Halve the cherry tomatoes (or leave whole if small). Toss them in a bowl with 1 tbsp olive oil, 1 tsp salt, 1 tsp cracked black pepper, and 1 tsp sugar (optional). Spread in a single layer on the prepared sheet.
Roast for 18–22 minutes, until tomatoes are blistered, beginning to collapse and slightly caramelized. Remove from oven and let cool slightly. Reserve juices on the tray to spoon over the pizza later.
Assemble & Bake Pizza
Preheat oven & prepare dough
If using a pizza stone, place it in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a baking sheet, preheat the oven to 475°F (245°C). On a lightly floured surface, stretch or roll the pizza dough to about 12-inch diameter, creating a slightly thicker rim for the crust.
Make garlic oil
In a small bowl, mix 2 tbs olive oil with 1 tsp minced garlic. Let sit 2–3 minutes so the garlic infuses the oil (do not let it stand so long that raw garlic becomes bitter).
Add cheeses
Distribute the shredded fontina evenly over the dough as the first cheese layer. Scatter the torn or sliced fresh mozzarella over the fontina, spacing pieces so they will melt into pockets.
Add tomatoes
Evenly scatter the roasted cherry tomatoes across the cheese layer. If you roasted them in a pan, spoon any accumulated juices over the pizza sparingly to add sweetness and moisture without making the crust soggy.
Bake
Transfer the pizza to the preheated stone or baking sheet. Bake for 8–12 minutes at 500°F (260°C) (or 10–14 minutes at 475°F/245°C) until the crust is golden and blistered and the cheeses are melted and bubbling. Rotate halfway through for even browning.
Finish
Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt slightly. Drizzle about 1 tsp olive oil over the top, and sprinkle with 1/2 tsp flaky salt and 1/4 tsp cracked black pepper. Let rest 2–3 minutes.
Slice into 6–8 pieces and serve hot.