Monday, July 29, 2013

Ridiculously Easy Tomato and Basil Pizza

This is so easy even I can do it...and that's saying a lot.  Cooking is not my forte.

Ingredient List:

1 tube of Pillsbury (or equivalent) pizza dough
3 leaves of fresh basil OR dried basil
1 bag of mozerella cheese
3-4 tomatoes (Roma are nice but any will do)
Pre-heat your oven to 400 degrees

Step One: Cut up basil if fresh.  For those without knife skills or kids, a pizza cutter is the best option.  Cut it as fine as possible.

Step Two: Roll out the dough. It's going to look horrible, I assure you.  Unless you have mad pizza skillz, the dough will roll out square.  Do your best to make it flat and turn up the edges for a crust.  A rolling pin helps to flatten it if you need help.  Fingers work great too.  Imagine all those pizza makers and try to channel them.  Don't throw your dough in the air and try to spin it.  Square doesn't spin well (I speak from experience).

You will never be able to do this with square dough. Never.

Step Three: Slice up your tomatoes and place as many on the dough as you'd like.  These are fresh mini-Roma tomatoes from our garden.  The fact that I can grow tomatoes is a complete fluke.  If I couldn't fresh tomatoes from a grocery store or farmer's market work.

Step Four: Spread all that basil your cut.  Basil is a strong herb when fresh.  Use sparingly if you are concerned about a heavy flavor.  You can dry your fresh basil (or use pre-dried basil) and the flavor won't be as strong.

Step Five: Spread the moz.

Step Six: Bake for about six to ten minutes. Keep watch.  Oven pizzas can go from underdone to brown and burnt in 11.4 seconds flat.

Step Seven: Cool, cut, and eat!  That's it!

Seriously easy.
Bon appetite!