Hi there! We're back! Vacation was great - and I'll post about it and my birthday celebration as soon as I download some of our friends' images from our shared Picasa. In the meanwhile, almost ALL of our tomatoes ripened while we were gone. Aside from sharing them with our neighbors, giving some to our church's food program, and making salsa, pesto, and bruschetta, we STILL have a ton of tomatoes to eat. So today before I headed to the grocery store, I planned a week's worth of tomato-centered (or heavy on the tomato) dishes.
Today was day one: Margherita Pizza made with tomatoes AND basil from our garden. We make this all the time with jarred tomato sauce, but I thought we could try it with diced tomatoes instead. Usually Pete makes our pizza crust, but we tried out a mix today. It was okay. It seemed a little doughy to me, and not thin enough. But it only took 30min, so beggars can't be choosers.
We do a 2 minute pre-bake that I learned from my friend Joanne. Roll the dough out into the crust, and bake it for 2 min, then roll it back out popping any bubbles that may have formed. THEN add the toppings.
I cubed the mozzarella instead of slicing it because we had pizza at Cosi the other day and that's how they did it. And we don't put the basil on until the very end so it doesn't burn.
The finished product:
It was delicious! Stay tuned to see what we have tomorrow night :)