Pizza Margherita

Posted by Vanessa in Cooking, May 17, 2010

If you like the Pizza Margherita at California Pizza Kitchen, you’re gonna love this. I threw it together last night with the last of a batch of pizza dough I had leftover from the week, one tomato left alone in the fridge, a little block of mozzarella cheese and fresh basil from our flooded garden.

(Oh, my poor garden. It hasn’t seen sun or had a day without rain since we planted it. But I’m thankful for Lowe’s, because if any of those plants die, we can return them. Two points for Lowe’s!)

Anyways, five ingredients made one amazing pizza. And quick too. It took no time to throw together. And no time to eat either. Yum.

A few recipe tips:

1. I used the pizza dough from this recipe. It had been sitting in the fridge for a few days and was amazing. Time really does this dough good.

2. To easily slice your cheese super thin, which you’ll want for this pizza, stick it in the freezer for a couple minutes right before you need it and it’ll make slicing a breeze.

3. The recipe calls for chiffonade basil. This means you stack your basil leaves one right on top of the other, then roll then up lengthwise and slice thinly. You’ll have long thin strips of basil to sprinkle over the pizza. If you don’t want to do it this way, you could also tear up the leaves or even just stick them on there whole.

Enjoy!