Caprese French Bread Pizza features garlic-infused olive oil, fresh mozzarella, thinly-sliced tomatoes, ribbons of basil, & balsamic reduction drizzled on top!
Happy August, y’all! How is school already right around the corner? Eeek! I intended to share this recipe earlier in the week but — speaking of that impending school start date — we decided to squeeze in one last summer hurrah with a quick trip to our favorite hill country resort, where we spent a few days playing in the pool and and eating s’mores and willing August to stretch out just a liiiiittle bit longer. Alas, when I encountered some technical difficulties attempting to publish my post from vacation land, I ultimately gave up and decided to push it back to today. Sorry ’bout that…but I can assure you that this Caprese French Bread Pizza is well worth the wait!
I suppose it’s obvious that I’m a tad obsessed with all things caprese, seeing as how this is my second such recipe in less than a month. But how could anyone not love the combo of fresh mozzarella, fresh tomatoes, and fresh basil? Fresh, fresh, fresh! And this caprese recipe is even better, because…hellooo? PIZZA! French bread pizza, to be exact, which means the fresh ingredients get further enhanced by a healthy dose of carbs. And garlic. And balsamic vinegar. But we’ll get to those deets momentarily…
Let’s start from the beginning, shall we? Put a small pot of balsamic vinegar on the stove so that it can gently simmer and reduce. While it’s working, take a loaf of French bread and slice it lengthwise to create a top and bottom half. Then whip up the garlic-infused olive oil — inspired by the dipping oil you may find at your favorite Italian restaurant — which simply involves pressing a few cloves of fresh garlic into some extra-virgin olive oil and seasoning with salt, pepper, and crushed red pepper flakes. Brush this flavored olive oil on the cut sides of both bread halves so that it soaks down and fills the crevices with glorious garlic goodness.
Now comes the cheese. Cover the garlicky French bread halves with slices of fresh mozzarella, and then top that mozzarella with a couple of thinly-sliced, ripe, red tomatoes (cue those homegrown beauties if you have ’em). Sprinkle with kosher salt and freshly ground pepper, then pop your pizzas in the oven and bake until the cheese is bubbly and just starting to brown around the edges and the tomatoes have turned soft and sweet.
As soon as your Caprese French Bread Pizza comes out of the oven, top with a shower of fresh basil ribbons and drizzle with that syrupy balsamic reduction. Slice and enjoy immediately! Because enjoy you will…the combo of garlic bread, melty cheese, caramelized tomatoes, bright basil, and sticky-sweet balsamic vinegar is OUT OF THIS WORLD AMAZING.
Yup, it totally justifies a second caprese recipe this summer…and I totally know what I’m making on our next Still-Celebrating-Summer-Cuz-School-Can-Wait-A-Bit-Longer Pizza Night. You? 😉
More tomato goodness…