This post is sponsored by Red Gold® Tomatoes and SheKnows Media.
Growing up on the farm, I spent many summers canning tomatoes from our garden with my grandmother. Even though it was hard work, the time spent with my grandmother laughing and talking instilled in me a love of cooking and sharing good food with family and friends.
The tomatoes that we canned would be used every Fall and Winter in soups and stews, meatloaves and spaghetti sauces and, my very favorite, homemade chili. I left the farm life years ago and like most home cooks, I rely on quality brands like Red Gold (or Redpack Tomatoes if you live in the North East) when it comes to feeding my family.
Mini Caprese Pizzas
Thanks to Red Gold Tomatoes, I can enjoy all my favorite flavors—tomatoes, balsamic vinegar, and basil—on one cheesy Mini Caprese Pizza all year long! I did side-by-side comparison of Red Gold Whole Peeled Tomatoes next to the national leading brand, and I saw for myself the superior quality of Red Gold.
Normally, I would wait until Summer tomatoes were available before making a homemade tomato mozzarella pizza, because I usually only use canned tomatoes for soups and stews. However, I wanted to test which of these two brands had true tomato flavor, even during the off season, and Red Gold was the clear winner. Try this Caprese Pizza with a balsamic glaze using Red Gold tomatoes and you will taste what I mean!
Serving quality meals means that my family will spend MORE time at the table enjoying the meal and sharing the details of their days and what’s happening in their lives. If the food isn’t good — heaven forbid! — it’s very likely someone may excuse themselves mid-meal!
Sharing quality food encourages more quality time spent around our family’s dinner table…and that’s what matters most.
How did Red Gold Whole Peeled Tomatoes compare?
Upon opening the cans, the difference in quality was immediately visible. Red Gold, a 4th generation family-owned company, sources their tomatoes from local, multi-generation family farms. The whole peeled tomatoes are steam packed fresh, which shows through their color and wholeness.
What’s more, these tomatoes are processed without adding anything artificial.
Trust the difference family makes
Not only did the tomatoes look fresh and plump, they even tasted homegrown—like the ones I remember canning with my Grandmother on the farm! I like the fact that Red Gold is a family business with the mission of providing the “the freshest and best tasting tomato products in the world.”
Their tomatoes are picked ripe from the vine, hand sorted and packed within hours which certainly makes a big difference in the quality product that ends up on the grocer’s shelf, and ultimately in my kitchen and on my dinner table.
Making Mini Caprese Pizzas
These Mini Caprese Pizzas are not only delicious, but they’re fun to make. I used a gluten-free pizza dough recipe, but if that’s not your thing, you can follow this recipe for making a regular pizza dough.
After the tomatoes are drained and have been seasoned with olive oil, salt, and pepper, simply tear the tomatoes into chunks and layer on top of fresh mozzarella. Before baking, I like to also add Parmesan cheese and a drizzle of balsamic vinegar.
Bake the pizzas until the crust is golden and the cheese is melted and bubbly. Once the pizzas are out of the oven, garnish the tops with plenty of fresh basil leaves and another drizzle of aged balsamic vinegar. You’ll love the freshness of this pizza!
You may also like these other recipes using tomatoes:
- 30-Minute Beefy Vegetable Soup
- Skinny Taco Soup
- Creamy Tomato Soup with Peppery Parmesan Cornbread Croutons
- Black Bean-Sweet Potato Italian Chili
Along with these favorites, you can find a host of delicious recipes that are so good and easy to make on the Red Gold website.
Mini Caprese Pizza Recipe
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- 2 14.5 oz. cans Red Gold® Whole Peeled Tomatoes
- 2 balls of fresh mozzarella, cut into thin slices
- 1/2 cup extra virgin olive oil
- salt and pepper, to taste
- 1/2 cup freshly grated Parmesan cheese
- 4 tablespoons aged balsamic vinegar
- 6 fresh basil leaves
Gluten Free Pizza Dough
- 1 cup warm water (temperature should be between 95 and 110 degrees)
- 1 tablespoon honey
- 1-1/2 teaspoons active dry yeast
- 2 cups all-purpose gluten free flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons olive oil
Gluten Free Pizza Dough
- Pour warm water into a large bowl and stir in the honey and yeast until dissolved. Let rest for 5 minutes.
- In a second bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the olive oil to the water mixture and stir. Gradually add the flour and stir well to combine until you have a smooth and slightly sticky dough. Add more flour if needed.
- Place the dough in a bowl that has been coated with cooking spray. Cover and let rest for 1 hour.
- Preheat oven to 425 degrees. Punch down down and divide into 4 equal portions. Roll each portion between pieces of parchment paper to about an 8-inch circle. Place dough onto baking sheets that have been lined with parchment paper or lightly oiled. Add toppings and bake for 15 minutes or until crust is golden brown.
- Drain the tomatoes into a colander set over a large bowl (save the juice for using later in soups or stews). Season the tomatoes with salt, pepper and drizzle with oil.
- Cover the pizza dough completely with thin slices of the mozzarella. Gently rip the tomatoes into pieces and scatter over the cheese. Sprinkle with Parmesan cheese and drizzle each pizza with half of the balsamic vinegar, saving the rest for later.
- Bake until the pizza is browned on the edges and the cheese is melted and bubbly, about 15 minutes. Garnish with fresh basil and drizzle with the remaining balsamic vinegar.
Gluten Free Pizza Dough recipe by Skinny Ms
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Serving Size:4 servings
Amount Per Serving: Calories: 650 Total Fat: 41g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 30g Cholesterol: 20mg Sodium: 1189mg Carbohydrates: 58g Net Carbohydrates: 0g Fiber: 2g Sugar: 7g Sugar Alcohols: 0g Protein: 13g
Sheila Thigpen, author of The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. A Southern girl living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters, are active in their church, love to travel, and are over-the-moon excited about becoming grandparents last year. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!