Caprese Pizza

I PASSED THE BAR!! You have no idea how good it feels to write that.  After months of waiting, worrying, and some more waiting, I got the coveted letter from the Bar of Law Examiners Friday morning at 11:00 and screamed in excitement.  So loud that one of my co-workers came into my office to see if I was ok.  Ha.  I was shaking with excitement for a good hour. The final hurdle standing in the way of my legal career has finally been conquered.

Now that I’ve lawyered the bar exam, my next feat will be working with yeast.  I have a long list of recipes I want to try that work with active yeast that I have putting on the back burner to try “someday.”

Well, that someday wasn’t today.  (hey, I passed the bar.  I figured I earned myself a break)  But next week I am going to overcome my fear of yeast and give it a good college try.  This pizza was so delicious that it will probably be one of my first recipes I’ll make using yeast.  Figure even if I fumble a bit, the powerful basil and mozzarella flavors will overpower any mistake I may make.



  • pizza dough (I used Pillsbury Pizza Dough)
  • pesto
  • fresh mozzarella, sliced
  • tomatoes, sliced



Heat oven to 400°F. Grease 15×10-inch or larger dark or nonstick cookie sheet with non-stick cooking spray.  Unroll dough onto cookie sheet.  Starting at center, press out dough into 15×10-inch rectangle. Bake 7 minutes. Remove from oven.

Spread pesto over warm crust.  Add slices of tomatoes and fresh mozzarella slices on top of pesto as desired.

Cook for an additional 10 minutes or until crust is golden.

Let cool and slice into squares.  Enjoy!

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