This recipe was a hit with the group. It is a classic pizza with plenty of fresh herbs to awaken your senses! I love basil and this pizza had me craving all kinds of summer flavors. This classic Italian pizza was named after Queen Margherita of Savoy in the late 1800’s. It is said to have been created to resemble the Italian flag. History aside, made well, this pizza is simply delicious.
To make your Margherita pizza taste queen-worthy, you must
start with top-notch tomatoes. Pomi brand tomatoes have incredible flavor and a
remarkably simple label. The package contains tomatoes and nothing else! Once
you have your high quality tomatoes, simply follow the recipe to success.
Eat well this SPRING (finally it is starting to feel like it
really is here!), Angie
P.S. If you need to satisfy your tomato growing fix, come on
out to our Garden Center at our Belleville farm. We have over 15 types of
tomato plants and more arriving daily. Our veggie packs are 5 for $5 during the
month of April.
3 tablespoon extra-virgin olive oil, divided
1/2 medium onion, minced
1 sprig parsley, chopped
1 large clove garlic, minced
1 teaspoon fresh oregano
1-1/2 cups Crushed Tomatoes (we strongly recommend Pomi
or San Marzono)
1/3 cup packed fresh basil leaves, torn
3 ounces fresh mozzarella (in liquid), thinly sliced
2 to 3 tablespoons extra-virgin olive oil
Freshly ground black pepper and salt
Eckert’s frozen thin-crust pizza crust
Freshly ground black pepper and salt
Eckert’s frozen thin-crust pizza crust
In a 10-inch skillet, heat 1 tablespoon oil over medium
high. Sauté onion and parsley until golden (about 8 minutes), then stir in
garlic and oregano for a few seconds. Add tomatoes and bring to a boil,
stirring, 5 minutes or until thick.
Spread sauce over crust, sprinkle with basil, mozzarella,
and drizzle with 2 tablespoons of oil. Finish with generous black pepper and a
little salt. Bake at 400 degrees for 10-14 minutes.
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