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Friday, January 13, 2012

Magherita Pizza

Happy Friday! That means that it's pizza day. When I found this recipe, I knew that I would be adapting the recipe. First of all, my definition of pizza crust does not include unrolling from a container. I beg you to try this pizza dough recipe and make it yourself. 

The pizza made the house smell like an amazing pizzeria. I've never tried balsamic vinegar on pizza before, but the drizzle of the vinegar oil mixture really adds to the flavor of the pizza and takes it to a whole other level. 
Happy weekend to all! 

1 pizza crust or 10 ounce can refrigerated pizza crust dough
Cooking spray
1 teaspoon extra-virgin olive oil, divided
1 garlic clove, halved
5 plum tomatoes, thinly sliced (about 3/4 pound)
1 cup (4 ounces) shredded fresh mozzarella cheese
1 teaspoon balsamic vinegar
1/2 cup thinly sliced fresh basil
1/8 teaspoon salt
1/8 teaspoon black pepper

Preheat oven to 475°.

Unroll crust dough onto a baking sheet coated with cooking spray; pat into a 13 x 11-inch rectangle. Bake at 475° for 8 minutes.

Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic. Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese.

Bake at 475° for 12 minutes or until cheese melts and crust is golden.

Combine 1/2 teaspoon oil and vinegar, stirring with a whisk. Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza. Cut pizza into 8 pieces.

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