Margherita Pizza

Margherita pizza is one of my favorite summertime foods. It tastes the best with garden fresh tomatoes and basil. Generally, I am overrun with basil and looking for ways to use it. This year I bought a mint plant and a chocolate mint plant. They were both impulse buys since I have absolutely no clue what to do with them besides use them for photo props and making mint tea. Maybe I will learn how to make a mint julep this summer. Any suggestions for using it up in cooking I’d love to hear. Sorry, I kind of drove off course didn’t I? Back to the margherita pizza.

I have seen this made several different ways. Some use a red pizza sauce, some use white sauce, others garlic. I like mine best with a garlic infused olive oil base with juicy red or yellow tomatoes providing the tomato flavor. I make my own garlic infused oil by slicing 2 or 3 garlic cloves thinly and putting it in 3 tablespoons of olive oil in an oven proof small dish, like a ramekin. I place this dish in the oven as it is preheating for the pizza. I take it out when I can smell the garlic.

In the winter when the tomatoes aren’t so juicy and delicious, I add a spoonful or so of pizza sauce to the base. (Or I skip it altogether and go with a regular pizza.)

Any pizza crust will do too. I prefer my thin pizza crust recipe for this recipe, but have been known to use the prepackaged ones when I am being lazy or just don’t have time. Continue reading “Margherita Pizza”

Tomato Mozzarella Bruschetta

Sometimes, the best foods have few ingredients and are easy to put together. Tomato Mozzarella Bruschetta is one of those foods.

Served as an appetizer or light snack, this Tomato Mozzarella Bruschetta is a great way to use the bounty of ripe tomatoes available during the summer months. In my opinion, there is no winter tomato or canned tomato product that can beat the taste of tomatoes fresh from the garden or farmers’ markets.

However, if you are looking for something different to serve at gatherings, this will work with the “on the vine” tomatoes from the store, even through the winter.  They may be a little mealy, but the flavor is better than other year round tomatoes.  Whenever I am forced to use these kind of tomatoes, I tend to cut out the middle mealy portions and just use the outside portions with skin still attached.

Continue reading “Tomato Mozzarella Bruschetta”