Cheap and delicious margherita pizza

Tuesday, September 17, 2013

I take my pizza cheap and delicious, like my men.

Dang, I thought that line from Airplane! would work here. It does not.



But I do like my pizza budget-friendly and yummy, just so you know.

Since I have a super exciting hair appointment on Wednesday evening (I'm finally getting my tresses dyed ombre and it's a bit labor-intensive), Clay and I decided to have Pizza Wednesday on Monday this week instead. In lieu of our usual cheese and black olive toppings, last night I decided to try my hand at margherita pizza. (If I see one more black olive, I might go into a blind rage. Seriously, black olive pizza is pretty much the only kind of pizza we've had for the past 5 years!)

I always assumed margherita pizza was super complicated and must be manufactured by wizards, but I'm not sure what caused me to form that opinion. Maybe because it tastes too good to be easy? Maybe because delicate Roma tomatoes are too fancy to be on a regular ol' pizza pie? (And the fact that I think Roma tomatoes are fancy speaks volumes about me.) Maybe because a pizza without marinara sounds like witch craft?

But whatever my previous presumptions might have been, they flew out the window the second I found an actual recipe for margherita pizza.

Then I felt stupid.

Because it's really simple. 

Fresh from the oven!
What you need:
  • ready-to-bake pizza dough of your choice (it can be homemade or store-bought, whatever works best for you! I got a late start on dinner last night, so we picked up a dough ball from one of our favorite pizza places)
  • 2-3 Roma tomatoes
  • 2 garlic cloves, minced (I keep a jar or minced garlic in my fridge because I'm usually to lazy to peel and chop my own garlic. Except for when I'm in the mood to use my little Kitchen Aid Chopper because it gives me an excuse to shout, "GET TO DA CHOPPA!" in my best Arnold Schwarzenegger voice. From the movie Predator? Anyone? Anyone?)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 Feta cheese
  • 1 cup Fontina cheese (I don't know about you, but I don't have room in my food budget for this many different kinds of cheese for just one meal. I omitted the Fontina and used 2 cups of mozzarella instead. Tasted just as good.)
  • salt, pepper, basil

Directions:
  • Preheat your oven to 400°
  • Cut tomatoes into thin slices and add to a bowl with olive oil, garlic and spices. Let the tomatoes soak in the oil mixture for 15+ minutes
  • After the tomatoes have marinated, brush some of the oil mixture onto your pizza crust 
  • Sprinkle mozzarella and Parmesan cheeses over crust
  • Add tomatoes over the cheeses and then top the pizza with feta cheese crumbles and a generous pinch of more basil
  • Bake in the oven for 15 minutes or until cheese becomes bubbly
  • Prepare your taste buds for a flavor explosion because your pizza will be a-mah-zing!
(Note: Don't feel obligated to use all of the oil from the tomato mixture. After brushing a thin layer over the dough, discard the remains. Adding the leftover oil to the top of the pizza will make it too greasy! Also, left over Feta cheese makes a great addition to most salmon dishes!)

So, so good! It was just like being in Italy.
Only not really since I was sitting in my living room watching Dancing With the Stars in my sweatpants.

Enjoy!

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