Mama’s Pesto Caprese Pizza

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A thin Gluten-Free Ancient Grain Crust brushed with olive oil and a traditional pesto, topped with Roma tomatoes, fresh mozzarella slices, and a drizzle of balsamic syrup, cooked until crisp and golden.
Serves: 4
  • 1 - Venice Bakery Gluten-Free Ancient Grain Crust
  • 1 Cup - Pesto sauce
  • 7 Slices - Roma tomatoes
  • 7 Slices - Mozzarella, fresh
  • ¼ Cup - Balsamic syrup

STEP 1. Pre-heat oven to 425°F.
STEP 2. Top the Gluten-Free Ancient Grain Crust with the pesto sauce then shingle with the Roma tomatoes followed by fresh mozzarella.
STEP 3. Transfer to a pizza stone or baking rack and cook for 12-15 minutes until pizza is crispy and cheese is golden.
STEP 4. Remove from oven, drizzle with balsamic syrup, slice, and serve immediately.

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