Caper & Tomato Pizza

Salty little capers, sweet roasted tomatoes, and way too much garlicky cheese. Kidding, there’s no such thing as too much cheese. If you’re into bold flavors (basically, if you like capers), this one’s for you. It’s so good. 

Quick Tips

• If your capers are packed in brine, give them a quick rinse before adding to the pizza so they don’t overpower the other flavors.

• Fresh mozzarella gives a creamier melt, but shredded mozzarella works fine too.

• Add red pepper flakes if you want a little heat with the salty kick.

• Let the pizza rest a few minutes before slicing so the cheese sets just enough to avoid a mess.

Yield: 4

Author: Sippin Foodie

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Caper & Tomato Pizza

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 2 tbsp flour
• 19 oz pizza dough
• EVOO, drizzle
• 1 tsp garlic powder
• 1 mozzarella ball, sliced thin
• 15 grape tomatoes, cut in half
• 4 oz capers
• 5 oz shredded parmesan
• 1 tsp garlic salt
• 1 tsp oregano
• 1 tsp fresh thyme

Instructions

1. Preheat oven to 400 degrees.
2. Sprinkle flour on surface and roll dough out.
3. Drizzle EVOO on baking sheet, then place dough on top to cover sheet.
4. Drizzle a little more EVOO over dough and spread evenly with fingers or brush.
5. Sprinkle garlic powder over dough and bake for 10 minutes.
6. Remove from oven, scatter mozzarella slices evenly, then add tomatoes and capers.
7. Top with parmesan, garlic salt, garlic powder, and oregano. Drizzle a little more EVOO on top.
8. Bake 20 minutes, until cheese and crust turn golden brown.
9. Remove from oven, sprinkle with fresh thyme, and let cool a few minutes before slicing.

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