Pizza Margherita

Cherry Tomato Pizza Margherita is an easy meal idea and it’s really tasty.  Crushed fennel seeds and fresh tomato sauce on top of the cheese make this taste like Chicago deep dish pizza without the dish.

Start with  refrigerated pizza dough and top it with two kinds of mozzarella cheese and a spiced up charred cherry tomato sauce.  Add basil for extra fresh flavor.

This recipe is from Bon Appetit.

Cherry Tomato Pizza Margherita

1 13.8 ounce tube refrigerated pizza dough or *I like to use fresh pizza dough
1 tablespoon extra-virgin olive oil
1 12 ounce carton cherry tomatoes
1 garlic clove, pressed
1/2 teaspoon fennel seeds, coarsely crushed in plastic bag
1/4 teaspoon dried crushed red pepper
1 4 ounce ball fresh mozzarella in water (ovaline), sliced – Mine was fresh, but NOT in water
4 ounces whole-milk mozzarella, shredded
1/3 cup chopped fresh basil leaves plus small leaves for garnish

1. Preheat oven to 500 degrees.  Roll out pizza dough on heavy large baking sheet; pull to about 12×8 inch rectangle or until dough is thin.  Pinch any tears to seal.
2. Heat large skillet over high heat 2 minutes.  Add oil, then tomatoes; sprinkle with salt and pepper.  Saute until tomatoes are charred and beginning to break down. Mix in garlic, fennel, and crushed red pepper.  Using back of fork, crush tomatoes in bowl, leaving large chunks intact.  Season mixture with salt and pepper.
3. Spread sliced mozzarella evenly over dough, right up to border.  Top with shredded mozzarella.  Spoon on tomato mixure in dollopos,leaving some cheese uncovered.  Bake pizza until crust is crisp and brown, 12-16 minutes.
4. Loosen pizza with metal spatula and slide onto board.  Garnish with basil leaves.

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One response to “Pizza Margherita

  1. Pingback: Cherry Tomato Pizza Margherita « TRUtricks

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