bon appetit: Cherry Tomato Pizza Margherita

Mmmm . . .

I received my first issue of bon appetit last week and was pret-ty freak-in’ excited when I saw some of the recipes, including what looked to be like an easy Cherry Tomato Pizza Margherita. Oh, and easy it was! (Just keep an eye on it – my crust got a little burnt.)

The Boy’s Reaction: “Yum!!!!!”

Cherry Tomato Pizza Margherita

(Recipe adapted from April issue of bon appetit – you’ll pretty much know where I made modifications)

13.8-ounce tube refrigerated pizza dough (yay, Pillsbury!)
4 ounces fresh mozzarella, diced
3 tablespoons of olive oil (why use just 1?)
3 cloves of garlic, crushed (again, why use just 1?)
1/2 teaspoon of rosemary, rub between fingers to “crush” (the fennel seeds in the original recipe didn’t sound as good)
1/4 teaspoon dried crushed red pepper (if you won’t appreciate the kick, then either decrease amount or eliminate altogether)
12 fresh basil leaves, chopped (make life easier on yourself and use scissors to “chop” these)

Preheat oven 425-degrees.

Lightly grease 12×8″ baking pan. Roll out pizza dough. Sprinkle mozzarella over dough. Set aside.

I was very excited to see that this mozzarella rolls out! Makes cutting easier. (The taste of fresh mozarella is better, natch.)

Place large skillet over medium-high heat. Add olive oil. When hot, add garlic. Cook until golden brown. Add cherry tomatoes and cook until tomatoes break on their own. Sprinkle salt and pepper. Remove from heat.

I used a package of tomatoes, but I wouldn't be afraid to use more!

Add crushed red pepper. Use fork to crush tomatoes. Spread evenly on top of dough and mozzarella. Add basil.

Before it hits the oven

Bake for 20-25 minutes or until crust is a nice brown color. Keep an eye on the baking. Burnt crust sucks.

Enjoy immediately or as leftovers. Yum!

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