On Sunday, I made what I like to call "summer pizza." It's not very elaborate, but it's a refreshing alternative to the traditional red sauce pizzas.
Like anyone creating something on the spot, I didn't use precise measurements for some items. Most of it was done by eye, you could say.
Ingredients
1 - Medium Size Pizza Crust from Wegmans
3 - Medium sized tomatos
3 - Tablespoons of olive oil
Minced Garlic
Shredded Mozzarella
Grated parmasean cheese
Basil and oregano (can be dried or fresh)
Instructions
Pre-heat the oven to 375 degrees.
Put the olive oil in a small dipping bowl and add several teaspoons of the minced garlic. Using a basting brush, brush the mixture onto the crust. You should not use all the olive oil/garlic since you don't want your crust to get soggy.
Sprinkle the mozzarella cheese on the crust. Sprinkle some of the parmasean cheese on top of that. How much depends on your taste.
Slice the tomatoes into medalions and arrange them on top of the pizza crust. Sprinkle some herbs on top. I used dried basil and oregano because it's what I had on hand.
Put the pizza on a pizza stone, or lay directly on the rack of the oven. Cook for 6 minutes, or until crust is brown and cheese is melted. Let it set for a minute after removing from oven. Slice and serve.
This could feed four people (1 slice each) if you're also having salad and maybe another side. Realistically, I'd say it feeds two.
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2 comments:
Sounds good, but c'mon you're married to Matt ... feeds two?! I'm guessing you made a half dozen of 'em just for him. Bwhahahaha...:)
If you ever feel ambitious (or, really, I hate the way the oven heats up the kitchen in the summer), you can try grilling the crust on both sides and then add your toppings. Ryan and I love grilled pizza. I think we've had it at least once a week this summer so far. Yum!
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