Caprese Dutch Baby

For dutch baby:

2 Tbsp. butter

6 large eggs

1 1/2 cups milk

1 1/2 cups all-purpose flour

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

4 ounces mozzarella, shredded

For caprese topping:

16 ounces cherry tomatoes

1/2 cup roughly torn fresh basil leaves

2 cloves garlic, grated or minced

2 Tbsp. extra-virgin olive oil

1/4 tsp. kosher salt

1/8 tsp. ground black pepper

Balsamic glaze, for serving

1. Preheat oven to 425 degrees F. Place a large, oven-safe skillet in the oven to preheat while you make the batter. 
2. In a large mixing bowl, combine eggs, milk, flour, salt, and pepper, and beat on medium-high speed using an electric hand mixer until no lumps remain and batter begins to develop bubbles (about 1 minute). Gently fold in shredded mozzarella until incorporated. 
3. Remove hot skillet from the oven, and add the 2 Tbsp. of butter, swirling until the butter is melted and the skillet is coated. Pour the batter into the hot skillet.
4. Bake the dutch baby at 425 degrees F for 22-25 minutes, until golden brown and fluffy.
5. While the dutch baby bakes, prepare the caprese topping. Cut the cherry tomatoes (halve small ones and quarter large ones), and combine with the torn basil leaves, minced garlic, olive oil, salt, and pepper. Stir to combine, and set aside. 
6. Remove the dutch baby from the oven. Slice into wedges, top portions with caprese mixture, drizzle with balsamic glaze, and serve!
7. Refrigerate any leftovers for up to two days.