Thursday, May 30, 2013

Heirloom Pizza

 It's time to sit back and relax with a pizza.

I hope that everyone had a wonderful and safe holiday.  We were out of town and had such a relaxing time that it was almost impossible to come back and get in the groove again!  So much so that I haven't felt like cooking.  Do you ever get that way?

So we've been eating super simple things like sandwiches, some salads, and then I decided to make us a pizza.  There's something comforting about pizza.  Just chillin' and eating pizza watching Modern Family on the TV.  

The question that may pop up is how do you make a homemade pizza on a weeknight?  Yeast dough isn't the most "speedy" item to make.  So what I usually do is to make a batch of my the BEST pizza dough ever, on the weekend.  This recipe makes 2 crusts, so we cook one and freeze the other for later.  So when you want pizza on a weeknight you just need to thaw the dough that day and there you go...fresh pizza dough.

If you don't want to hassle with that then you can pick up pizza dough at most grocery stores these days.  Just make sure to let it sit out for a good 45 min to come to room temp so the dough doesn't keep springing back on you when you roll it out.

The rest is simple.  Fresh heirloom tomatoes, a smidge of sauce (store bought or homemade) and some excellent fresh mozerella cheese.  The heirloom tomatoes lend a freshness to pizza that you will just adore.  Simple, good food.  I always say that good ingredients equals good flavor!


Heirloom Pizza

1 portion of pizza dough (my recipe or store bought)
1/4 c pizza sauce 
2-3 different colored Heirloom tomatoes, thinly sliced
5-6 slices of fresh Mozerrella

Preheat oven to 450 degrees.  Roll pizza dough out to your desired thickness and then place on a prepared pizza pan, either using cooking spray, or a light cover of cornmeal.  

Top with a thin layer of sauce, the tomatoes, and cheese.  Place in the oven and bake for 10 minutes or until golden brown, and toppings are bubbly.

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