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 :)
3 comments:
We're in the same boat. We have been having tomatoes at every meal. I love them sliced with a little blasamic vinegar or with cottage cheese. It's going to be so sad this winter when it's back to grocery store tomatoes.
Yum! We came home to a harvest of mainly rotten tomatoes, which is fine because if they weren't already rotten they would be before we got around to eating them all! I look forward to seeing how else you incorporate them into your weekly menu. May I suggest fried green tomatoes over a bed of cheesy grits with country ham and drizzled with tomato chutney? I miss Charleston!
I would so LOVE to come over and get some tomatoes!!!! - pizza looks awesome :)
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