Grilled Caprese-Style Pizzetta
Recipe submitted by Chef Chris Santos, owner of New York City’s Beauty & Essex and Stanton Social Restaurants.
Chef Chris is a judge on Food Network’s popular “Chopped” series, and created this recipe as part of the Summer Streets celebration in New York City on August 16, 2014, for the MorningStar Farms® Good Food for Good Times tour.
This recipe has not been tested or modified by the MorningStar Farms® kitchen.
Prep Time: 30 minutes
Total Time: 1 hour
- 1 package (4 patties)
- 4 heirloom tomatoes, seeded and chopped (retain the tomato juice)
- 1 cup smoked mozzarella, diced
- 2 cups arugula parmesan wedge blended oil
- Pizza Dough
- 12 ounces pizza dough
- 4 tablespoons garlic, microplaned
- 4 tablespoons extra virgin olive oil
- Tomato Basil Vinaigrette
- 1 cup extra virgin olive oil
- 1/2 cup basil leaves, finely chopped
- 1/4 cup tomato juice (from the heirloom tomatoes)
- 1/2 cup red wine vinegar
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 clove garlic, chopped
- 1/4 teaspoon red pepper flake
For the Tomato-Red Wine Vinaigrette: Whisk together all of the ingredients except the tomatoes in a bowl until well combined.
For the Pizza Dough: Separate the dough into four 3 ounces portions. Roll each ball of dough into a flat, oval shape. Combine the olive oil and garlic and allow the oil to marinate. Grill the dough on both sides until the dough is ¾ of the way cooked through and then brush the topside of the grilled dough with the olive oil mixture.
To finish: Preheat the oven to 500 degrees. Thaw the Tomato & Basil Patties. Using a 1-inch ring mold, cut circular rounds of the Tomato & Basil Patties. Heat blended oil in a hot pan and sauté the rounds until crisp. Top each grilled pizza with the cubed patties and ¼ cup of the smoked mozzarella. Place the pizzas in the oven until the pizza is crisp. In two separate bowls, dress both the chopped heirloom tomatoes and arugula in the Tomato Basil Vinaigrette. Season with salt and pepper to taste. Finish all of the pizzas with a layer of the marinated tomatoes and then a layer of the arugula. Top the arugula with freshly shaved parmesan cheese.