Caprese Pizza Recipe
2 tbsp extra virgin olive oil
1 onion, finely chopped
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1/2 cup chopped fresh basil
1 tbsp each chopped fresh thyme and oregano
2-1/2 lb. peeled, seeded, chopped Roma tomatoes
1/2 tsp each salt and pepper
1 tsp each granulated sugar and red wine vinegar (approx.)
1 portion plain or whole-wheat pizza dough
1/4 cup grated Parmesan cheese
1 roll (4 oz.) goat cheese or bocconcini cheese
1/4 cup shredded basil leaves
Step 1: Heat oil in a Dutch oven set over medium heat. Add the onion, carrot, celery and parsley. Cook, stirring occasionally, for 5 minutes. Stir in garlic, basil, thyme and oregano. Cook, stirring often, for 5 minutes.
Step 2: Add the tomatoes and stir until well combined. Bring to a boil. Reduce heat to low and simmer for 20-30 minutes or until tomatoes are cooked down. Stir in salt and pepper. Taste and add sugar and vinegar to taste. Cool to room temperature. Purée in a food processor or blender.
Step 1: Stretch crust to fit a lightly greased 12″ pizza pan. Let rest for five minutes. Spread crust with enough tomato sauce to coat evenly (about 1 cup, reserve remaining sauce for other pizzas or for making pasta). Sprinkle with Parmesan cheese. Slice goat cheese into discs and spread evenly over sauce. Sprinkle with basil. Bake in the bottom third of the oven for 12-15 minutes or until bottom of crust is crisp and brown.