Wednesday, March 16, 2011

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Meatless Dish: Cheesy Margherita Pizza

You don't need a silver fork to eat good food
                     ~ Paul Prudhomme

OK, I know it's not a perfect looking pizza(I'm blaming the kids) but it was delicious. You can't go wrong with this kid friendly recipe. If only I can get these two to stop fighting over who gets to roll the dough, top the pizza, and who gets the bigger slice. Aww!!! I just love how they bond.


  • 1  (16-ounce) refrigerated fresh pizza crust dough
  • 2  plum tomatoes, each cut into 8 slices
  • 1 1/2  cups  (6 ounces) shredded part-skim mozzarella cheese, divided
  • 1/2  cup  (2 ounces) grated fresh Romano cheese
  • 12  basil leaves, thinly sliced


Directions: Roll dough into a 16-inch circle on a lightly floured surface. Place dough on a 16-inch pizza pan or baking sheet coated with cooking spray. Cover loosely; let stand in a warm place (85°) for 15 minutes. Drain tomato slices on paper towels. Preheat oven to 425°. Sprinkle dough with 1/2 cup mozzarella; arrange tomato slices in a single layer over mozzarella. Sprinkle remaining 1 cup mozzarella and Romano cheeses evenly over tomatoes. Bake at 425° for 20 minutes or until crust and cheese are browned. Cut pizza into 8 wedges, and sprinkle evenly with basil.


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