No….not that type of Margarita! Although, if this rain and dreariness continues, I may be tempted.
After yesterday’s calamity of roasted chicken, I opted for the non-meat, easy Monday meal. I’ve tried many Margherita pizza recipes and this is definitely the one! It comes from a Williams Sonoma Essentials of Baking Cookbook with a few of my own moderations.
I simplified it for Monday night’s supper….starting with a purchased pizza dough from a local grocer.
(Before you begin anything…heat up that oven to a blazing 450 degrees. I do use a pizza stone…a very seasoned one and I let it sit in that oven for at least 15 minutes so it’s nice and hot.)
Sure… you can make your own dough….knock yourself out. But I want to watch ‘Dancing with the Star’s’ tonight and our local grocer sells a whole wheat pizza dough that I have yet to top.
I do have a little basil plant growing in my sun room and it was time to cut it down. Pick up around 3-4 ripe roma tomatoes and a container of fresh mozzarella. (big or small balls – your choice!)
Rinse ‘em and chop ‘em. Remove the heated pizza stone from the oven, sprinkle a layer of corn meal on it then place your dough on that stone and watch it rise!
Sprinkle 1/2 cup grated Parmesan cheese and the fresh basil on that rising dough.
Over that, place the chopped tomatoes…
and yes….more cheese, please..this time, fresh mozzarella!
Drizzle the pizza with a tablespoon of olive oil and put back in that hot oven!
Bake for 10-15 minutes until crisp and brown. Transfer the pizza to a cutting board, cut with a pizza wheel and dive in!