Caprese Pizza Dough Bruschetta
Pizza dough triangles topped with plum tomatoes, fresh mozzarella, and basil.
Equipment
- Bread Machine
Ingredients
For the Pizza Dough:
- 1 cup water
- 1 tbsp. extra virgin olive oil
- 3 cups all purpose flour (120g)
- 1 tsp. honey
- 1 tsp. salt
- 2 tsp. active dry yeast
For the Bruschetta Toppings:
- 8 ounces fresh mozzarella cheese, sliced
- ¼ tsp. each garlic powder, red pepper flakes, and oregano
- 2 plum tomatoes, thinly sliced
- ½ cup basil leaves, sliced
Instructions
For the Pizza Dough:
- Put all the ingredients in your bread machine, in the order suggested by the manufacturer. Select the dough cycle. When the dough cycle ends, preheat the oven ( with a pizza stone inside it) to 425 degrees.
- When the dough cycle ends, using your fingers, push out half the dough into a square on a parchment covered pizza peel. Brush with olive oil. Save the rest of the dough for another use.
For the Caprese Bruschetta:
- Bake the pizza dough on the pizza stone for about 10 minutes, or until it's cooked through. Cut the dough into about 16 triangles.
- Top each dough with a mozzarella slice. Sprinkle with some of the spices.
- Bake five minutes, or until the cheese is melted. Then, top each triangle with a tomato slice and some basil. Serve warm.
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