Sunday, February 28

::pizza margherita::

pizzas have proved to be a yummy and versatile way to incorporate veggies and good cheese into our lives. i've successfully frozen the dough after rising and then on the designated day, allowed it to thaw through the day in the fridge, and then come to room temperature before rolling out.


{ pizza margherita }
INGREDIENTS
this pizza dough
1/2 a roma tomato, thinly sliced, then cut into bite sized pieces
about  3 tablespoons to 1/4 c. good basil pesto (homemade or fresh from a Central Market or Whole Foods type food bar)
fresh mozzarella cheese
freshly cracked pepper
DIRECTIONS
oven to 500. roll out prepared dough. spread pesto generously and evenly on the pizza, leaving a little crust. crumble/drop/ small cheese chunks. cheese spreads significantly when it melts, so don't fee like you have to cover up the pesto. leave holes, a little bit goes a long way. place tomatoes evenly around pizza. sprinkle tops of tomatoes with pepper.

bake for about 10-12 min on a pizza pan or a cookie sheet covered in parchment paper.

enjoy!

3 comments:

  1. Yummy! Yummy! I really like this idea!

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  2. Elizabeth Meeh made this for a wedding shower last weekend and I absolutely LOVED it. I am making it this week for me and my husband

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  3. thanks! SO GLAD!! sprinkle garlic salt or powder over the crust before baking. So good.

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