Pizza is one of my all time favorite foods and luckily for me my husband feels the same way. Homemade pizza has been on my mind for what seems like years. I love the idea of making dough from scratch, waiting for it to rise, and topping with all sorts of goodness. There are some things in life that you can’t have too much of. Pizza! is one of them.
As of late, my edible garden has been on steroids specially the basil and tomatoes. So it was only natural that I’d make pizza. I am new to gardening but I am already reaping the benefits of it. I am absolutely in love with growing my own food it’s so gratifying. Yesterday I threw together a quick pizza lunch with a huge handful of basil and tomatoes. Topped it with creamy mozzarella and monterrey jack, Italian oregano (from my garden), lots of garlic (from my garden) fresh basil, and fresh tomatoes, how could this pizza go wrong? And you know what? It turned out just fine. Actually better than fine–it was delicious. The crust was a great medium-thin thickness, chewy in the middle and crisp on the outside, and the simple combination of ingredients made this pizza sweet, fresh, and light! We enjoyed it with a cold Orange Wheat Hanger 24 brew.
I used this recipe if you try it let me know how it goes.
I like my Pizza a little over done. I like crispy pieces of cheese and a slightly toasted crust! Which was handmade and seasoned with rosemary, black pepper, and garlic!
Ingredients:
- 1 ball pizza dough, rolled out for 1 10-12 inch pizza
- 1 tablespoon extra-virgin olive oil
- 1/2 cup crushed tomatoes
- 1/4 cup fresh basil leaves
- 1 tbsp of finely minced oregano
- 1 garlic clove thinly sliced
- 1/2 of cherry tomatoes
- 1/2 pound fresh mozzarella, torn into small chunks
- 1/4 pound of Monterrey Jack
- Red pepper flakes, to taste
We Make a Beautiful Mess 