Pizza Margherti

Makes 2 pizzas

This is not your classic Pizza Margherita. I use Sungold tomatoes instead of tomato sauce. The sweetness of the tomatoes combined with the cheese, fresh basil, and garlic tastes like a dream come true. This pizza recipe just has “The Passion of Summer” all over it! 

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INGREDIENTS

  • 2 tablespoon sesame oil

  • 2 cups Sungold cherry tomatoes, cut in half

  • 1 tablespoon chopped basil, divided

  • 1 tablespoon chopped garlic

  • ¼ cup extra virgin olive oil, divided

  • Black pepper, to taste

  • Kosher salt, to taste

  • 2 7-inch flatbread

  • 8 ounces fresh mozzarella cheese (thinly sliced)

  • 4 ounces shredded mozzarella cheese

PREPARATION

  1. Preheat the oven to 450 degrees.

  2. Put a pizza stone into the oven and heat for 15 minutes. Use a sheet tray if there is no pizza stone available.

  3. In a small mixing bowl, add the Sungold cherry tomatoes, basil, garlic, extra virgin olive oil, salt, and pepper and mix well. Save one teaspoon of the fresh basil and one tablespoon of olive oil for the garnish.

  4. Lay the flatbread on a flat surface and drizzle with extra virgin olive oil.

  5. Spread ½ cup of the Sungold tomato mix on to the flatbread, leaving a ½ inch border.

  6. Arrange 4 ounces of the fresh mozzarella and 2 ounces of the shredded mozzarella on top. Drizzle one tablespoon of olive oil onto the flatbread.

  7. Put the flatbread pizza on the pizza stone. Bake for 6 to 7 minutes or until the flatbread is crisp and brown. Scatter ½ teaspoon of basil and drizzle ½ tablespoon extra-virgin olive oil and 1 ounce of shaved Pecorino Romano on top of pizza.

  8. Serve immediately.

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