Cherry Tomato Pizza Margherita
Tonight’s dinner was E-A-S-Y! Not to mention, yummy.
I was researching recipes on Sunday before I headed to grocery store and stumbled upon this week night dinner option recommended by Epicurious.
Cherry Tomato Pizza Margherita.…
I was a little skeptical about this recipe because I have never used pre-made pizza dough. I wasn’t sure about the texture and flavor because real homemade pizza dough is out of this world. But, I said what the heck and dashed to the grocery store.
Here are the ingredients I used for success. Pretty simple, right?
Start by pre-heating the oven to 425 degrees. I chopped the mozzarella and basil and placed them in a bowl. Set aside the bowl.
Next, pre-heat a skillet to medium high heat and drizzle the pan with olive oil. Place the cherry tomatoes in the skillet and saute the tomatoes until charred or beginning to break down. About 5 minutes.
After the tomatoes are done, place them in a bowl and mash them with a back of fork. Add garlic, red pepper, and oregano. Toss to combine.
Roll out the pizza dough onto a baking sheet. Top the dough with the tomato and mozzarella mixture. Bake the pizza for about 15 minutes or until golden brown.
Serve with a salad and enjoy!
Yes please!
Jamie – This recipe made me think you. No meat! This pizza method would be great with about anything. I might try fig and goat cheese next:)
Goat milk is often consumed by young children, the elderly, those who are ill, or have a low tolerance to cow’s milk. Goat milk is more similar to human milk than that of the cow, although there is large variation among breeds in both animals. Although the West has popularized the cow, goat milk and goat cheese are preferred dairy products in much of the rest of the world. Because goat cheese is often made in areas where refrigeration is limited, aged goat cheeses are often heavily treated with salt to prevent decay. As a result, salt has become associated with the flavor of goat cheese.:
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