CHERRY TOMATO PIZZA MARGHERITA
Photo by Ellise Pierce
Makes 1 pizza
1 large pizza crust (recipe, click here)
Homemade Tomato Sauce (recipe, click here)
1 pint cherry tomatoes, halved
1/3 cup fresh mozzarella, hand-shredded
2 large basil leaves, torn
Grated Parmigiano-Reggiano for serving
Preheat the oven to 500°F (or use Outdoor Grilling Method, click here).
Put 2 tablespoons of sauce on the pizza crust and spread it around as thin as you can. Add the tomatoes, insides-up, and the cheese. Bake on a cookie sheet on the bottom rack until crispy and the cheese is bubbly, about 5 to 10 minutes. Add basil, sprinkle with Parmigiano- Reggiano, and serve hot.
Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram