Peach Tomato Caprese Salad (& Pizza)
Jul. 29th, 2021 12:49 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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cookbook_challengePeach Tomato Caprese Salad (& Pizza)
The recipe from the website is as follows:
INGREDIENTS
8 ounces fresh mozzarella, sliced
2 peaches, cut into wedges
3 heirloom tomatoes, sliced
Basil leaves
3 tablespoons fresh lemon juice
1 tablespoon pesto
1 teaspoon honey
Kosher salt and fresh ground black pepper to taste
Balsamic glaze for drizzling on top of the salad
INSTRUCTIONS
1. In a small bowl whisk together the lemon juice, pesto, honey, salt and pepper. Taste for seasoning and set aside.
2. On a large serving plate arrange the slices of tomato, mozzarella, peaches and basil leaves. Drizzle the pesto vinaigrette over the salad. Finish with a drizzle of balsamic glaze or aged balsamic vinegar.
NOTES:
I leave myself wondering if I even really did this recipe. I couldn't have it in front of me when I was making dinner and was doing it from memory. Amounts on everything differed because I making it just for me and I using tomatoes from the neighbor's garden and basil from my garden, so they didn't exactly stand up to “standard” sizes anyway. For the dressing, I forgot about the pesto and the honey. I remembered the lemon, but that seemed too acidic to add to just balsamic vinegar (yes, I used that instead of glaze), so it was just a drizzle of straight balsamic vinegar. And it was amazing. Everything paired really well.
This was going to be a two recipes for one deal, but I don't have the link for the related pizza recipe. I will still describe it below.
While I had the ingredients, I thought I would try this as a pizza topping. Peaches grill well, I've had good success with fruit pizzas in the past, and in my stockpile of pizza topping ideas, I had a caprese salad pizza recipe (though I cannot find it now).
The original pizza recipe had you take thawed frozen pizza dough, prepare it per the instructions. Spread tomato sauce. Layer rounds of fresh mozzarella slices, tomato slices, and whole basil leaves over the pizza, with a slight overlap of toppings until the pizza reached a desired level of toppings. Bake. Drizzle with balsamic glaze before serving.
I have a stockpile of cheese pizzas left over from a library program this spring so, I got one of those out and topped it as described above with rounds of fresh mozzarella slices, tomato slices, and thin peach wedges. I baked the pizza in the oven at the temp on the box (425 F) for about 20 min (until it was almost done). Pulled it out and sprinkled it with torn fresh basil leaves until it was covered to my desires. Put it back into bake another 5 minutes. After I made sure it was cooked through, I set it out to cool and drizzled it with balsamic vinegar.
It was amazing. Better than the salad. My mother, who looks at lemon and berry as a sketchy combo, actually tried a slice and liked it.
The recipe from the website is as follows:
INGREDIENTS
8 ounces fresh mozzarella, sliced
2 peaches, cut into wedges
3 heirloom tomatoes, sliced
Basil leaves
3 tablespoons fresh lemon juice
1 tablespoon pesto
1 teaspoon honey
Kosher salt and fresh ground black pepper to taste
Balsamic glaze for drizzling on top of the salad
INSTRUCTIONS
1. In a small bowl whisk together the lemon juice, pesto, honey, salt and pepper. Taste for seasoning and set aside.
2. On a large serving plate arrange the slices of tomato, mozzarella, peaches and basil leaves. Drizzle the pesto vinaigrette over the salad. Finish with a drizzle of balsamic glaze or aged balsamic vinegar.
NOTES:
I leave myself wondering if I even really did this recipe. I couldn't have it in front of me when I was making dinner and was doing it from memory. Amounts on everything differed because I making it just for me and I using tomatoes from the neighbor's garden and basil from my garden, so they didn't exactly stand up to “standard” sizes anyway. For the dressing, I forgot about the pesto and the honey. I remembered the lemon, but that seemed too acidic to add to just balsamic vinegar (yes, I used that instead of glaze), so it was just a drizzle of straight balsamic vinegar. And it was amazing. Everything paired really well.
This was going to be a two recipes for one deal, but I don't have the link for the related pizza recipe. I will still describe it below.
While I had the ingredients, I thought I would try this as a pizza topping. Peaches grill well, I've had good success with fruit pizzas in the past, and in my stockpile of pizza topping ideas, I had a caprese salad pizza recipe (though I cannot find it now).
The original pizza recipe had you take thawed frozen pizza dough, prepare it per the instructions. Spread tomato sauce. Layer rounds of fresh mozzarella slices, tomato slices, and whole basil leaves over the pizza, with a slight overlap of toppings until the pizza reached a desired level of toppings. Bake. Drizzle with balsamic glaze before serving.
I have a stockpile of cheese pizzas left over from a library program this spring so, I got one of those out and topped it as described above with rounds of fresh mozzarella slices, tomato slices, and thin peach wedges. I baked the pizza in the oven at the temp on the box (425 F) for about 20 min (until it was almost done). Pulled it out and sprinkled it with torn fresh basil leaves until it was covered to my desires. Put it back into bake another 5 minutes. After I made sure it was cooked through, I set it out to cool and drizzled it with balsamic vinegar.
It was amazing. Better than the salad. My mother, who looks at lemon and berry as a sketchy combo, actually tried a slice and liked it.
