My favorite time of year to cook is in the summer. Fresh ingredients and warmer weather make for some great, light dishes. One of my favorites is incredibly simple and fast to make.
Tutor Doctor WNY’s Margherita Pizza
One of the things I love most about margherita pizza is that it’s lighter than traditional pizza, and each of the ingredients can be tasted.
What You’ll Need:
1 can Pillsbury Thin Crust Pizza Dough (our family likes to use a pre-made dough due to time constraints, but feel free to substitute whatever kind of dough you like)
2 fresh basil leaves (we use leaves from the basil plant we keep on our patio, but you can find good basil in the produce section of grocery stores too)
4-5 small tomatoes, sliced thinly (we like smaller tomatoes, but any kind of tomato will work)
olive oil (I’m guessing that we probably use about 2 tbsp, but you’ll need enough to cover the entire crust with a very thin layer of oil)
8 ounces fresh mozzarella, cut into medium-thick slices (our personal favorite is Liani Latticini, Inc mozzarella. It comes in a ball shape and offers the perfect slice size)
Pre-heat the oven to 400 degrees Farenheit.
Spray a cookie sheet and unroll the dough. If you’re using the Pillsbury dough, pre-bake the dough for five minutes.
Spread olive oil over the entire crust. I use the back of a spoon to spread.
Place the mozzarella in rows over the crust. Don’t worry about covering the entire crust with cheese–the flavors are delicious enough that every bite doesn’t need to be super cheesy.
Put the tomato slices over the mozzarella. To balance out your pizza, try to put slices on some of the spots that aren’t covered by mozzarella.
Rip the basil leaves into enough pieces that they can be scattered over the pizza.
Bake the pizza for about 10-11 minutes, or until the crust is golden-brown. Don’t worry if the mozzarella isn’t totally melted. In fact, you should still be able to see the general shape of the slices.
In our house, we pair our pizza with carrot sticks, but this pizza can easily stand on its own.
What are some of your favorite summertime recipes?