Pesto Margherita Pizza is a recipe that I know we’ll use again and again thanks to our basil plant outside.
Italian is very much a comfort food for me. My first step-father was Italian, and did most of the cooking at home. He was the kind of cook who rarely needed to look at a recipe book. I remember watching him roll pasta, made from scratch, the same way I’d watch Bob Ross paint on TV. Italian is very close to my heart.
There’s something so complex, yet simple, about the smell of basil and pesto roasting in an oven. This pesto margherita pizza has a tendency to reach out into the house and draw me by the nostrils to hover over the oven and count the minutes on the timer… In a good way. There aren’t many minutes mind you, because this whole recipe goes from ingredients to table in the span of only 25 minutes. I hope the fumes from this recipe make the whole house hungry, like they do mine. After all, the best ingredient to any recipe is a big appetite.
Pesto Margherita Pizza Recipe
Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins
4 oz pesto
3 roma tomatoes
16 oz mozzarella
Small bunch of basil
Black pepper to taste
Preheat oven to 375 degrees.
Spray a baking sheet with cooking spray. Lay the dough out onto the baking sheet. Use a spoon to spread pesto onto the pizza dough while leaving the edges untouched to form the crust.
Slice tomatoes into 1/4 to 1/2 inch thick slices. Place the sliced tomatoes onto the pizza. Top the tomatoes with fresh basil.
Place mozzarella on top of tomatoes and season with pepper to taste.
Place the pizza in the oven and bake for 15 minutes, until crust is golden brown and the cheese is starting to bubble. Remove from the oven and let cool before cutting. Enjoy!
March 18th, 2016|Comments Off on Cherry Tomato Balsamic Salmon
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