Pizza Margherita...{semi- homemade}

No matter what I try to do to this photo, to make it look better, its just not working! Its one of those photos that you have no choice at night, under a light that is just not gonna do justice to the photo. I made this semi-homemade pizza for myself, just the day before my family arrived back from their vacation, in Italy.

It was the easiest pizza...ever, and I must admit; the TASTIEST!...you know why?...because all you have to do is buy a fresh pizza dough from your local favorite supermarket, that's already in a plastic bag, and it weight 1 lb. and the dough is already risen. Costs about $2.50...and you don't have to do anything else, just spread the dough out on a pizza pan, and I will show you how I made it...and devoured almost the entire pizza by myself.

For the last time...alone in my daughter's house, I decided to go out on the patio with my glass, or two of my favorite Chardonnay wine, and just enjoyed the beautiful night...not exactly standing in this spot...where I took the photo of my son-in-law's creative 'trellis' design, where the beautiful bougainvilleas grow, but no flower at this time!

I am not having much luck with my computer today...or is it with Blogger? Thanks to my dear friend Angie...she wrote me an e-mail, just about an hour ago, which showed that she could not open my blog..."by invitation only"...what's up with that? I corrected it right away...so now its working, again.

Also, I cannot open my new photos that I intended to post for today's post. Lora took the photos at her house yesterday; of the Zucchini Quiche that I made, since I didn't have my camera with me, and I cannot upload it!
Will post it next week! ...so here's my super easy pizza with the 'ready dough'...BTW, I learned this method of actually getting a 'hands on' tutoring from a friend from Naples who was an expert 'pizza guy'...at my workplace at the famous caffe Luna Rosa, on the beach in Delray Beach, Florida. Now, its a chic and trendy caffe, but back in the late mid to late nineties, it was more of a small pizza, and panini place!

Pizza Margherita  
 recipe by; Elisabeth

1 lb.fresh, (not frozen) bread/pizza dough
or your favorite homemade dough

3 or 4 ripe plum (Roma) tomatoes sliced fairly thin
Kosher, or sea salt, freshly ground pepper,
1/4 cup extra virgin olive oil
3 cloves of fresh garlic, chopped
crushed red pepper flakes
dried oregano, dried basil
fresh basil leaves for garnish

1/2 to 1 cup shredded mozzarella cheese

First step: get your pizza pan ready, spray with cooking spray, take dough out of the plastic bag, and place it on the pizza pan...punch the dough down, and spread as much as it allows, leaving a border at the edge of the dough. In a small bowl, add the oil, garlic, the salt, pepper, the dry spices, and brush the dough lightly, with a pastry brush! Let the dough rest for about 30 minutes, and stretch again, leaving a border.

Preheat the oven to 525 degrees F. Also, brush the top of the tomato slices with additional oil, mixed with herbs, or if you prefer, just drizzle plain extra virgin olive oil on top. Place the pizza with the baking rim on a 'pizza stone'...if you have it, if not; it will still work fine. Bake for about 5 minutes...just to get the rawness out of the dough. Take the pizza out carefully; just don't burn your hands. Sprinkle the cheese on top of the dough, carefully put the fresh tomatoes on top of the cheese topped pizza, put back in the oven...lower the temp. to 450 degrees F. and bake for an additional 15 minutes longer, until the tomato gets slightly wilted, and cheese bubbles. The rim will get nicely golden brown, and crunchy!

Slice with a pizza cutter, and enjoy!...perfect pizza...and it really is homemade, because you made the entire pizza by yourself, and just used a 'little shortcut' dough, which saves you time, and waiting for the dough to rise!

You can top your pizza with whatever you have on hand, just a suggestion: which will help you each and every time. Brush your dough with the herb-based olive oil, and pre-bake for about 5 to even 10 minutes, depending on the topping you will use. You will never get a slimey, soggy top, underneath the topping, and will be sure to get a nice crunchy bottom, as well!
Mangia, mangia...Buon Appetito! xo