Gluten-Free Pesto Caprese Pizza Recipe

Nothing screams summer like fresh basil from your garden or farmer's market.  This time of year our Caprese consumption goes through the roof,  often paired with a homemade pesto of basil, olive oil, lemon and garlic.  We think this gluten-free Pesto Caprese Pizza recipe just might be our best pizza recipe yet, with the creaminess of the mozzarella, the freshness of the pesto and because it is simple to make - counter to table in under 15 minutes.   Great for an appetizer, lunch or dinner, you'll be lucky if there are any leftovers.  But please, don't forget to look at your teeth in the mirror after eating the pesto glutenistas, we don't want to cause an embarrassing moment for you!

Ingredients for Gluten-Free Pesto Caprese Pizza Recipe:

• 1 Udi's Gluten-Free Pizza Crust, thawed
  
• 4 Slices Provolone Cheese (this helps the crust to not get soggy)
• 1 Tomato, sliced
• 4 Slices of a large Mozzarella Ball or Log
• 1/4 Cup - 1 Cup Pesto, depending on preference

Step-by-Step Directions for Pesto Caprese Pizza:

• Preheat Oven to 375 degrees
• Salt Tomato slices liberally and let water drain from them, approximately 10-20 minutes (this prevents the water build-up you see in our photo above, learn from our mistake!)
• Layer Provolone on pizza crust, so most of the pizza is covered.  Layer Mozzarella and Tomatoes on top, in an alternating pattern.  Drop Pesto all over the pizza and spread as necessary.  Tip: as you are assembling the pizza, try to think of how you'll cut it and make sure there will be cheese, tomato & pesto on every slice)
• Bake for 7-10 minutes, until cheese is melty.  Remove from oven and blot off any excess water or oil off with a paper towel.  Let rest for 3-5 minutes and then cut into 8 slices.  Enjoy!

Gluten-Free Pesto Caprese Pizza before it is baked

What is your favorite type of gluten-free pizza?

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