Pizza Margherita

Tonight, Jan and I made Pizza Margherita. The book I got it from is Betty Crocker’s Entertaining Basics.

Here’s the finished product:

Image

The best part about this recipe is how satisfying the dish was, yet it was so simple to make. This is a dish I will definitely make again, as it requires very little prep time (it took us about 10 minutes). Cook time was about 20 minutes, though we took it out a minute or so before the timer went off. The crust I purchased was supposed to be thin crust, but since I don’t’ have a rolling pin, we made do with a cooking spray can and evened the crust out as much as we could. As a result, we ended up with 5 pieces instead of the 6 the recipe claims to make.

Here’s the recipe if you want to make it yourself. It was too fun and simple not to share!

Pizza Margherita

Ingredients:
Shortening to to grease cookie sheet (however, I just used parchment paper and was okay. It may have helped me flatten the dough, though)
1 can (10 oz) refrigerated crust dough (The only one I saw was thin crust)
2 cups shredded mozzarella cheese (8 ounces)
2 roma (plum) tomatoes
1/4 tsp salt
1/8 tsp pepper
1/4 cup chopped fresh basil leaves
1 tablespoon olive or vegetable oil.

Directions
1. Heat oven 425 Fahrenheit. Lightly grease cookie sheet.
2. Unroll pizza crust dough. Press into 12-inch cirlce on the greased sheet, pressing from center to edge, edge should be slightly thicker than center.
3. Sprinkle 1 cup of the cheese over the dough. Leave 1/2 inch border of dough showing.
4. Slice tomatoes, arrange on cheese. Sprinkle salt, pepper, 2 tbs of the basil over the tomatoes and cheese. Sprinkle with remaining 1 cup cheese, then drizzle with the oil.
5. Bake 20 minutes or until crust is golden brown. Sprinkle with remaining 2 tbs basil upon taking the pizza out of the oven. Cut pizza in wedges.

Yum! If you happen to make this, feel free to comment below and say how it went! As a totally novice cook, I can say this recipe is virtually fail-proof. 🙂

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