Today's recipe is my go-to-when-we-are-starving-and-don't-want-a-can-of-instant-soup night. My kids still wont eat it but my meat&potatoes man loves it. For the kids, the pack of pizza crust comes with two - so I just make one a tomato sauce/ cheese regular:
It's a pretty basic pizza recipe but since I have had numerous friends and family email me multiple times asking for the recipe - here goes:
I didn't take a prep photo because it's about as basic as you can get:
1 prepared thin crust pizza - I love Mama Mary's Thin and Crispy. (You can find it near the pizza sauce/spaghetti sauce in Wal-Mart.)
4 Roma tomatoes, sliced
2-3 cups shredded mozzarella
1-2 chopped garlic
Fresh basil - fresh is a MUST
shredded Parmesan cheese
Kosher salt & pepper
1) Start by brushing (or finger tip brushing) olive oil across the pizza.
2) Top with mozzarella cheese to cover all the way to edges. Don't skimp on the cheese, you're not using any meat - so that is how I get away from feeling calorie guilty.
3) Top with sliced Roma tomatoes and garlic
In my last recipe I had someone ask for clarification on the fresh garlic chopping. And again, I say - use FRESH ingredients and you will be SO much happier.
Start with a large knife. You'll have to get over your fear someday and let me just say - once you start using a large knife, cutting prep is far more fun and you get a little bit of that Rachel Ray feeling like you actually know how to cook and make millions of dollars at the same time. And I am a clumsy, messy cook and I haven't cut a fingertip off yet. Promise.
Place the garlic clove under the side of the knife and press or hit with your palm to crush the garlic. The skin will then fall away and you will have the peeled garlic perfect and clean without getting it under your fingernails.
Use the knife to rock back and forth over the peeled garlic. This is by far the best way to chop something. Just place the tip of the knife on the cutting board and rock the knife back and forth over it until it is in tiny pieces. You may have to wipe the knife off and then cut it some more as it likes to stick to the sides, but you get the idea.
Do the same with the fresh basil. Roll about 3-4 leaves into a basil 'cigar' and then rock the knife over to cut into small ribbons.
4) Sprinkle the garlic, fresh basil, kosher salt, and pepper over the entire pizza. Top each tomato with shredded Parmesan (although you can leave off if you don't have any) While I'm at this step --- please - throw away that shaker of Parmesan you have in your fridge. Go ahead and admit it, it doesn't have any taste anyway. Buy a bag of shredded instead for your spaghetti and recipes. I always have a bag on hand in my chiller, it lasts forever.
Sometimes I drizzle a little olive oil over the top of the tomatoes as well, sometimes I don't, just to leave the extra calories off. It's all good either way.
**Take note of how dark my pizza stone is - it is slick as can be from about 1,459,352 chocolate chip cookies, 2,346 potstickers, and at least 368 pizzas baked - with no bottoms burned to date.5) Bake in a 350 degree oven for about 8-10 minutes. Just until the cheese is meltey and gorgeous.
Ta-Da. Pizza Marguerite. That my family requests when they come and visit and my husband says even beats out the one at Carabbas. And that's high praise my friends, high praise indeed.