Name: Smoked Caprese Pizza
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

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.