Tuesday, September 13, 2011

Margherita-ish Pizza

We had some extra fresh basil on hand that we didn't know what to do with.  We also had a couple of fresh tomatoes from our small, container/patio garden.  Our solution was a Margherita-ish Pizza.

This was a weekday, after-school meal, so we didn't have a lot of time.  That's my excuse for not making a crust from scratch.  My brother is an awesome pizza-maker.  He has a fabulous recipe for an outstanding crust that he has shared with me.  But I was lazy busy so used a store-bought crust instead.  It was still pretty good.

Here's what we did:

In a food processor, I pureed some canned tomatoes with some italian seasoning, garlic powder and cracked black pepper.  We spread about 4 oz. of this concoction over the crust, then layered with sliced fresh tomatoes, basil leaves (roughly chopped), and thinly sliced mozzarella cheese.  Then I sprinkled on a little bit more basil, a dash of olive oil and some kosher salt (making sure that the crust got salt on it).

Bake directly on the rack at 450 for about 12 minutes.

1 comment:

  1. Looks de-lish, and I'm sure the fresh tomatoes made it all the better!