Tomato Pizza

I can’t take full credit for this recipe. This is one of hubby’s concoctions, and may I say it is a mighty tasty pizza. This is the easiest thing to throw together, so easy that we will often eat it for dinner on one of those nights that we haven’t organised anything else. It started life as an appetiser for a dinner party but now gets a regular rotation on our dinner menus.
We have never made our own dough which is shameful I know. We use Boutique Bread‘s piadinas and simply top them with the one of the greatest combos ever – tomatoes, basil, parmesan and garlic (oh and olive oil!). The garlic and olive oil really are a must – without them this tomato pizza is boring. You may as well just make grilled cheese on toast.
This tomato pizza is delicious as it is or, for something extra, try adding thinly sliced prosciutto!
Ingredients for two pizzas:
1 pizza base (we use Boutique Bread’s piadina, available from most Foodland stores and some fruit and veg stores)
2 ripe tomatoes or a cup of cherry tomatoes, chopped
Basil leaves, torn
1 garlic clove, crushed
Shaved parmesan or pecorino
Olive oil
Sea salt flakes and cracked pepper
Preheat oven to 200 degrees celcius.
Mix together the tomatoes, basil and olive oil in a bowl and season with salt and pepper. Set aside to marinate.
Brush the pizza base with olive oil. Evenly spread out the tomato/basil mixture over the pizza base. Scatter over some parmesan. Drizzle over some extra olive oil and bake on a preheated pizza stone or oven tray or directly on an oven rack in the oven for 10 minutes or until cheese is melted and pizza crust is golden brown.
Leave to cool slightly before slicing.

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