Tuesday, April 22, 2008


I had planned this pizza for Friday, but JJ’s parents will be visiting and want to take us out to eat. We both were in the mood for pizza tonight, so I went ahead with it. I don’t like cooked tomatoes, unless pureed in sauce, so unlike traditional Margharita pizza where the tomatoes are cooked, I cook the crust first, then top it and broil for a minute to melt the cheese a bit. I also add red onions, which aren’t traditional, but they pair so well with tomato and basil. I made JJ some chicken sausage to eat with his pizza, and I had a spinach salad. This can be served as an appetizer, which it often is.

Margharita Pizza

1 pizza dough ball or crust
2 tbsp. EVOO
4 roma tomatoes, sliced
1 lb. fresh mozzarella (I used the small balls, halved)
½ red onion, sliced thin
10 fresh basil leaves, torn
Garlic Salt
Crushed red pepper flakes

Preheat oven to 375 degrees.
Roll out dough, top with EVOO, onion, garlic salt, crushed red pepper and pepper. Prick with a fork. Bake for 12 minutes or until almost done.
Remove, turn broiler on high.
Top the pizza with tomatoes and mozzarella. Put under the broiler for a minute, until cheese is melted but not overly brown.
Top with torn basil and serve.

1 comment:

Katie said...

That looks AMAZING! This is my favorite type of piza and I don't like it reuined with a lot of cheese. seriously...this is the perfect pizza! I'm sooo jealous. :)