Summer seems like it just keeps rolling along even if I am not ready for it to be compeletly done. The days are starting to get shorter, and my morning runs seem like they are going back to running in the dark. Lately I just have wanted to eat a lot of fresh produce and cook very little. This is one of those meals, a margherita pizza, with fresh garden tomatoes, and fresh mozzerella. It is quick and easy, and always a crowd pleaser. The secret to making this dinner so fast and easy is I get the dough for the crust at California Pizza Kitchen. They sell the thier dough already rolled out for you for ONE DOLLAR. They are smaller pizzas so I normally buy two. In fact I actually just bought six last time and froze the extras for when I need to take a meal to someone, or for a quick weeknight dinner. They sell white, or whole wheat multi grain dough. I always go for the whole wheat multi grain dough because the dough is still light and is a little better for you.Jacobs Cove Farm, which is an amazing place where they grow so many different varieties of organic tomatoes.
Fresh Tomato and Mozzerella Pizza
Caifornia Pizza Kitchen Multigrain dough
Spread the sauce on, then top with thinly sliced cheese, and next the tomatoes. Sprinkle on chopped basil, salt and pepper, and a little parmesan on top. I baked mine in a 400 degree oven on a pizza stone for about 15 minutes.
Tip: to make this gluten free, I have topped a portobella mushroom before with sauce, the tomatoes, and cheese, wrapped it in tinfoil and baked it at the same temperature until the mushroom is soft. Then take off the tinfoil and broil it to melt the cheese.