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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 30 |
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Delicious if you use fresh, particularly fresh from the garden, vegetables and spices. Still good if you use things from the pantry. Ingredients:
1 tablespoon olive oil |
3 roma tomatoes |
4 ounces mozzarella cheese |
1 pizza crust |
1/3 cup fresh basil leaf |
1 garlic clove |
1/4 teaspoon red pepper flakes |
salt |
pepper |
Directions:
1. Heat oven to 425.
2. Roll out dough so it is nice and thin and place onto prepared cookie sheet or pizza stone.
3. Shred or slice mozzarella and place on dough, spreading out to edges.
4. Dice roma tomatoes.
5. Slice fresh basil leaves into strips.
6. Heat heavy skillet on high heat for 2 minutes.
7. Add olive oil and let get hot.
8. Add tomatoes and allow to heat until they start to char slightly for about 5 minutes.
9. Crush fresh garlic into a bowl.
10. Add basil, a little salt, a little pepper, and pepper flakes.
11. Add heated tomatoes to this bowl and crush slightly with wooden spoon, but leave some big hunks too. It shouldn't be saucy, really. More like chunky.
12. Spoon tomatoey goodness over the crust, leaving some cheese showing.
13. Bake at 425 25-30 minutes until dough is lightly browned.
14. Add a few whole basil leaves for garnish the last few minutes.
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