It’s like a magic trick! You know by now that I love me some caprese salad. And this has all the deliciousness of a caprese salad, turned hot and melty and conveniently mounted on a slab of carbohydrate for the most efficient conveyance to the mouth. In other words ….. pretty delicious comfort food.
To make two personal-sized caprese pizzas, this is what you need:
2 pieces of naan (I used 1 package of the Stonefire brand, from the grocery store)
1 large tomato, thinly sliced
About 6 oz. FRESH mozzarella, thinly sliced
A few fresh basil leaves
Coarse-ground salt & pepper
Better preheat the oven now, cause this thing does not take long to make. (Which is half of its charm.)
1. Whip out your naan.
2. Brush it with olive oil and grind pepper over it (plus a sprinkling of dried herbs if you want).
3. Arrange tomato and mozzarella slices on top.
4. Hmm, it needs something …. oh yeah, basil leaves! Tuck a few in the nooks and crannies.
5. Sprinkle some coarse salt lightly over the top, and put the cute little baby pizzas on a tray. It’s oven time. (Did you turn the oven on yet? It should be on broil.)
6. Cook those pizzas. I started out by baking them at 400 degrees for a few minutes until the cheese was partially melted, then I turned the oven on to broil, moved them closer to the top, and cooked until the cheese began to blister. But I don’t know if the baking step was really necessary. Which is why I’m recommending you probably just broil them (500 degrees, close to the coil, and keep an eye on them). They should turn out just fine.
Here they are, about halfway done —
7. Meanwhile, make yerself some balsamic reduction. For drizzling purposes. I never read up or studied on how to do this, nor had I ever done this before, so please don’t take this as some expert advice or anything or start mocking my technique in the comments. Technique? There is no technique! :-) I just put 1/4 cup of balsamic vinegar, nothing else, into a small saucepan and heated it over low to medium heat, whisking pretty much constantly, until it reduced by about half, and got thick and syrupy. It was pretty ridiculous how easy it was, considering how snooty-sounding “balsamic reduction” comes across.
8. You’re still watching the pizzas, right? Brush them with olive oil if the basil leaves start to shrivel from the heat. Gratuitous food close-up: The basil leaves were starting to turn into mini-basil-leaf chips, but the olive oil took care of that reeeeal quick.
9. Once everything is hot and bubbly to your liking, take out of the oven and drizzle with your awesome balsamic syrup stuff.
10. EAT! I know you’re going to love it.