Caprese Pizza

• 12 ounces refrigerated fresh pizza dough
• 1 1/2 cups grape tomatoes, halved
• 2 tablespoons olive oil, divided
• 3 tablespoons balsamic vinegar
• 1 tablespoon cornmeal
• 3 garlic cloves, minced
• 3.25 ounces fresh mozzarella cheese, thinly sliced
• Cooking spray
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup very thinly sliced fresh basil leaves

1. Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.
2. Preheat broiler to high.
3. Combine tomatoes and 1 tablespoon oil on a parchment-lined baking sheet; toss to coat tomatoes. Broil 10 minutes or until tomatoes begin to brown.
4. Bring vinegar to a simmer in a saucepan over medium heat; simmer 10 minutes or until reduced by half.
5. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500u0b0 (keep pizza stone or baking sheet in oven as it preheats).
6. Roll dough into a 14-inch circle on a lightly floured surface; pierce dough liberally with a fork. Remove pizza stone from oven. Sprinkle cornmeal over pizza stone. Place dough on pizza stone; bake at 500u0b0 for 5 minutes.
7. Remove stone from oven. Combine remaining oil and garlic; brush evenly over crust, leaving a 1-inch border. Top with tomatoes and cheese. Spray border of crust with cooking spray. Bake 12 minutes or until cheese melts and crust browns. Sprinkle with salt and pepper. Drizzle with vinegar; sprinkle with basil. Cut into 8 wedges.

dough, grape tomatoes, olive oil, balsamic vinegar, cornmeal, garlic, mozzarella cheese, cooking spray, kosher salt, freshly ground black pepper, very

Taken from www.myrecipes.com/recipe/caprese-pizza (may not work)