Pizza Margherita

Adapted from The Gourmet Cookbook


1 can peeled whole tomatoes, drained, seeded and chopped

Half a pint of grape tomatoes, quartered

3 tbsp olive oil

8 oz fresh mozzarella, coarsely shredded

4-6 big basil leaves, torn


Pizza Crust


Preheat the oven to 425.

Sprinkle a baking sheet with cormeal and roll out your crust

Add 2 tbsp olive oil, the tomatoes, and 1 tsp of salt to a 10 inch skillet over low heat. Simmer until the liquids are reduced and the tomato mixture is about 1 cup. This takes 10-15 minutes.

Add the last tbsp of olive oil to the mozzarella and stir to combine.

When the tomatoes are finished, spread them on the prepared crust, leaving a border to grab by.

Sprinkle the cheese mixture over the top.

Bake for 10 minutes (the crust firms up and feels like, well, crust), remove from oven and sprinkle with basil.

Fight your husband for the last piece.


One response to “Pizza Margherita

  1. Pingback: Rainy Monday « runstoeat

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