Grilled Caprese Pizza with Balsamic Reduction
I’ve been on a bit of a grilled pizza kick lately. And a bit of a balsamic reduction kick. Which of course, is why I’m posting yet another pizza recipe with a balsamic reduction, but grilled this time! Trust me – it’s beyond delicious.
Grilled pizza might sound scary, but it’s so not. It’s really no different than baking your pizza, you just have to work a little faster and have your ingredients prepped ahead of time.
Basically, this pizza is a Margherita pizza, but the balsamic reduction makes it a little bit more like a caprese salad, hence the name. The key to this pizza is fresh ingredients – fresh tomatoes, fresh mozzarella, and fresh basil. Don’t substitute!
- ¼ cup balsamic vinegar
- ¼ recipe Jamie Oliver’s pizza dough: http://www.gourmethousewife.com/2011/09/jamie-olivers-pizza-dough/
- olive oil for greasing
- ¼ cup pizza sauce: http://www.gourmethousewife.com/2011/04/best-pizza-sauce-ever/
- 3-4 fresh vine-ripened or roma tomatoes, sliced
- 4 balls Bocconcini, sliced
- Handful fresh basil leaves, torn
- Place balsamic in a small pot on medium-high. Let simmer until reduced and noticeably thick. Remove from heat and let cool. Sauce will continue to thicken as it sits.
- Roll out pizza dough and place on a floured baking sheet.
- Preheat an outdoor grill for high heat. Lightly oil grill grate.
- Place pizza dough on grill. Dough will start to puff up. Once the bottom of the crust has lightly browned, turn dough over.
- Working quickly, brush the dough with olive oil. Top with pizza sauce, fresh tomatoes, and mozzarella. Reduce heat to low. Close lid and cook until cheese has melted.
- Remove pizza from grill and top with fresh basil. Drizzle with balsamic reduction and serve.