Caprese Pizza with Buttermilk Crust
This caprese pizza takes a few simple ingredients and turns them into something amazing. The easy no-yeast buttermilk pizza crust requires no proofing, and turns out deliciously crisp and flavourful.
Ingredients
- 1 ball (4-5oz) fresh mozzarella, (usually around 125g / 4.4oz)
For the pizza crust
- 140 ml (0.5 cup) buttermilk
- 200 g (1.6 cup) plain white flour
- ½ tsp salt
- ½ tsp baking soda (bicarbonate of soda)
- 2 tsps of olive oil
For the topping
- 20 cherry, grape or baby plum tomatoes, quartered
- 1 garlic clove, crushed
- 2 Tbsp finely minced red onion
- 10 basil leaves, chopped
- 1-2 Tbsp extra virgin olive oil
- Salt and pepper, to taste
Instructions
- First, make the crust by combining all ingredients in a bowl and then kneading for a couple minutes until a soft dough if formed. If it feels too sticky, add some extra flour, a tablespoon at a time. Too dry? Add some extra buttermilk or a little water, a teaspoon at a time.
- Allow the dough to rest for 45 minutes.
- In the meantime, prepare all the ingredients for the topping and mix together in a bowl.
- Pre-heat the oven to 220C / 430F once the dough is almost finished resting.
- Once the dough is ready, stretch it or roll it out as thin as you can onto a pizza stone or baking tray. Top with slices of the mozzarella.
- Bake for 10 to 12 minutes, until the crust is cooked through and golden and the mozzarella is melted and starting to crisp.
- Scatter the topping over the pizza.
- Decisions, decisions. You can either eat the pizza now, with the topping still a little cold and fresh, or you can put it back in the oven for 1 or 2 minutes so the topping warms up and softens a little. It's great both ways!
Serving: 1/2 pizza, Calories: 731kcal, Carbohydrates: 90.3g, Protein: 28.6g, Fat: 28.7g, Saturated Fat: 11.2g, Sodium: 1369mg, Fiber: 5.3g
