Wednesday, June 15, 2005

Mini Margherita Pizzas

Now that it's not so ungodly hot in the house, I decided to fire up the oven and make Mini Margherita Pizzas.

Scale this recipe up or down, depending on the number of tomatoes you have, and people you need to feed.

For 3 rounds, I used:

1 medium tomato and 6 smaller campari tomatoes, small dice (but use whatever floats your boat)
1 gigantic clove of garlic
a good amount of fresh basil. sliced thinly
Olive Oil
(fresh if you can get it)
Pocketless pitas (or wheat pocket-y ones)

peel your garlic clove and if it's big, whack it into a few pieces. Place it in a small saute pan over medium heat. Toast it for a few minutes, just to take the bite out of it.

In the meantime, dice your tomatoes into small pieces and toss them in the basket of your salad spinner. When you think you have enough, put the lid on, and spin out the seeds and goop. Run the toasted garlic through a garlic press, and add your thinly shredded basil. Salt & pepper to taste, if you like.

Put the tomato mixture on the pitas, drizzle with olive oil, and top with the cheese. Bake in a 350 oven until cheese is melted and the crust is as crispy as you prefer.

Gee, can you tell I'm not cooking for my family this week? I always eat more healthily when left to my own devices. Heh.


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