Grilled Caprese Pizza with Balsamic Reduction

Caprese Pizza Close-Up

Summer is quickly coming to an end, but there are still a few more weekends to take advantage of outdoor grilling. Sure your neighbors might be satisfied with a classic combination of burgers and hot dogs. They even may be ok with a tub of potato salad mush from the grocery store. You, on the other hand, should opt for this sophisticated blend of fresh tomatoes and melted fresh mozzarella with the sweet and bold flavor of balsamic vinegar.

What I love most about this recipe is its versatility. It makes a fabulous appetizer, light lunch, or a wonderful vegetarian entrée. You can also turn it into a complete meal by topping it with fresh arugula and grilled chicken before drizzling with the reduction.

One of the biggest lessons I’ve learned from this recipe was that cooking the dough on open grates requires a little practice. It’s all about the temperature of the grill and timing. There have been a few times when I tried to speed the process and ended up with a slab of charcoal. I definitely recommend testing it before making it for a party.

Grilled Caprese Pizza with Balsamic Reduction
 
Prep Time
Cook Time
Total Time
 
Recipe Type: Appetizers
Serves: 6-7 people as a side
Ingredients
  • 1 (14 oz.) can pre-made pizza dough
  • 2 tomatoes, sliced
  • 6-8 oz fresh mozzarella, sliced
  • 5-6 leaves fresh basil, minced
  • 2/3 cup balsamic vinegar
  • 1 tsp. sugar
  • olive oil
  • salt and pepper
Instructions
  1. Unroll the pizza dough onto a sheet pan. Lightly coat each side with olive oil and cut into four pieces. Set aside. Prepare all the ingredients on a platter and set aside.
  2. To make the Balsamic Reduction: Bring the balsamic vinegar and sugar to a light boil in a small sauce pan. Allow to boil, while stirring constantly for 4-6 minutes, or until reduced in half. Remove from the heat and allow to cool.
  3. Preheat a grill over a medium high flame until grates are very hot. Hot grates are important to ensure the dough cooks quickly and doesn’t stick. Gently stretch each section of dough and carefully lay it across the grates.
  4. Cover and allow to cook for 2 – 3 minutes. Check halfway through to make sure they don’t burn. Flip using two tongs. Evenly distribute the tomato and mozzarella slices. Cover and allow to cook for an additional 2 – 3 minutes, or until the cheese is slightly melted. Remove from the flame and cut in half. Drizzle each slice with the balsamic reduction and sprinkle with minced basil. Salt and pepper to taste. Serves 4 as entree. Serves 6 - 7 as side.
Author's Note
The cooking process happens very quickly. I recommend preparing all the ingredients before heating up the grill. It will make life so much easier for you. Also, boiling balsamic vinegar can produce a strong vinegar odor. But it is so worth it.

Comments

  1. I must have missed this post last September! Love the idea of this, and I almost always have left over pizza dough – going on my menu!

    Oh, and I am making your peanut dressing for my lunch tomorrow, I’ll let you know how it turns out!

  2. YUM! That looks so good!

  3. This looks awesome Cory!

  4. I want your food and your camera!

  5. That is a really nice way to enjoy the caprese combo!

  6. Fabulous end-of-summer, versatile treat!

Trackbacks

  1. […] I had leftover dough from last night’s spinach pizza, and I had seen Cory’s grilled caprese pizza, I knew I would be grilling pizza!  It’s weird, it’s the same dough as last night, but […]

  2. […] Grilled Caprese Pizza with Balsamic Reduction from Culinary Cory […]

  3. […] to leave the party with their bellies full and memories of a wonderful time. A second course of Grilled Caprese Pizzas, Stuffed Prosciutto Wrapped Dates and Raspberry Lemon Bars were also served.  I’m looking […]

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