Did you know… Italian Chef Raffaele Esposito of Naples created Margherita pizza in 1889 in honor of Queen Margherita? That’s how this pizza got its name.
Today we picked basil to go with our lunch. We made a salad with lettuce, broccoli, basil, orange peppers, cucumbers and carrots. We used poppyseed dressing.
I recommend you use it; it’s really good!
Then we made the pizza! Here are the ingredients:
The recipe is from a book called Garden to Table by Katherine Hengel (Click link to view book)
- ½ pound tomatoes, chopped
- 1 clove garlic, pressed
- ½ teaspoon salt
- olive oil
- 12 inch prepared, uncooked pizza crust. We used the Doughboy roll-out kind from the tube
- 6 oz. mozzarella cheese, grated
- 6 fresh basil leaves. We used more!
- ¼ cup grated Parmesan cheese
Preheat the oven to 425 degrees.
In a bowl combine chopped tomatoes, garlic, salt, and 2 Tbsp. olive oil. Set aside.
Put the pizza crust on a baking sheet. Brush it lightly with olive oil.
Top the crust with any type of mozzarella cheese.
Then add the tomato mixture.
Drizzle olive oil over the pizza.
Put it in the oven for 8-10 minutes until the crust is golden brown and the cheese is bubbly.
* Ours took longer using a pizza stone.
Sprinkle Parmesan cheese and basil leaves on top.
Let the pizza sit for 2-3 minutes
Cut into wedges and eat. Yum!