Cherry Tomato Pizza Margherita
June 27, 2011 § 1 Comment
One of my favorite things to do when I am at home is make family dinner. Sunday night is usually our family dinner night and last night I wanted to make dinner for the people who are becoming my Vermont family. When I asked Sam and Alex what kind of food they liked, they both insisted that they liked everything. After a little more probing, Alex admitted that he didn’t like seafood. Or green vegetables. “But we both love steak!” they said. This gave me little to work with since I am not a huge fan of red meat and my idea of a delicious meal is salmon and roasted veggies. After racking my brain for a bit, I decided on pizza. Growing up, we loved to do “make your own pizza” and I was excited to relive one of my favorite childhood memories. I wanted to make my own dough but since we don’t have a standing mixer I bought pre-made instead. However, I did make pizza sauce for the first time and it was so simple and easily better than any pizza sauce I’ve ever gotten in the store.
This recipe is fun to whip up with others since everyone can get involved, especially when it comes to toppings. Tomatoes are absolutely delicious in the summer time, making this a perfect meal for a summer night.
1 refrigerated whole wheat pizza dough
1 tablespoon extra-virgin olive oil
1 1/2 cups cherry tomatoes
1/2 cup sliced mushrooms
1 garlic clove, minced
1/2 teaspoon crushed fennel seeds
1/2 teaspoon crushed red pepper
8 ounces fresh mozzarella, diced
1/3 cup chopped fresh basil
Sauté the mushrooms in the pan you used to char the cherry tomatoes. Cook until brown on both sides.
Dice the mozzarella.
Spoon on the tomato mixture over top but still leave some cheese uncovered. Place on mushrooms and any other toppings.
Bake the pizza until the crust is golden brown and crisp, about 25 minutes.
You will know your pizza is ready because it will smell like garlicky pizza heaven.
Eat piping hot out of the oven. Serve on plates if you can wait before digging in.