Smoked Caprese Pizza
Description
Smoked caprese pizza drizzled with a Fig Balsamic Reduction is best served on FRIYAY!
Scale
Ingredients
- 1 Pizza Dough (enough for a 10in crust when rolled out)
- ½ C Tomato Sauce
- 7–8 Pieces Burrata Cheese
- 2 Cloves roasted Garlic,sliced
- 10 Fresh Basil Leaves
- 1 Roma Tomato,sliced thin
- 2T Fig Balsamic Reduction (1C Fig Balsamic Vinegar mixed with ¼ C Sugar and reduced by half)
- Cracked Black Pepper to taste
- 3T Corn meal
Instructions
- Set the smoker to “smoke” setting with the lid open 5 minutes.
- Turn up the heat to (400F) preheat with your Pizza stone in the smoker.
- Roll out dough on a floured surface.
- Place the crust on an inverted cookie sheet covered in the cornmeal.
- Spread the Sauce, Cheese, Tomato’s, Garlic, and Basil leaves evenly on the crust.
- Slide the crust onto the pizza stone and cook for about 10 minutes or until the crust is golden.
- Top with fresh cracked pepper and Fig Balsamic Reduction.
