Tuesday, September 28, 2010

Dinner in 20 Minutes, Fresh Mozzarella and Heirloom Tomato Pizza

This meal is a life saver on a busy day, margherita pizza, with garden tomatoes, and fresh mozzerella. It is quick, easy, and everyone loves it. The secret to making this dinner so fast and easy is buying the pizza crust at California Pizza Kitchen. They sell their dough already rolled out for you for ONE DOLLAR. They are smaller pizzas so I normally buy two. In fact I actually just bought six last time and froze the extras for when I need to take a meal to someone, or for a quick weeknight dinner. I always buy the whole wheat multi grain dough, they have wheat or white, because the dough is still light and better for you. Making your own pizza dough would be even better for you, but this is one of those meals in a pinch.
It is hard to tell from these pictures what is on this pizza. What you are looking at is yellow and red hierloom tomatoes from Jacobs Cove Farm, which is an amazing place, they grow so many different varieties of organic tomatoes.
Here is what the crust comes like, already rolled out for you, and ready to go.

Fresh Tomato and Mozzerella Pizza

Caifornia Pizza Kitchen Multigrain dough
Red Sauce
Fresh Mozzerella
Garden Tomatoes
Fresh Basil

1. Spread the sauce on, then top with thinly sliced cheese, and next the tomatoes.
2. Sprinkle on chopped basil, salt and pepper, and a little parmesan on top.
3. I baked mine in a 400 degree oven on a pizza stone for about 15 minutes.

To Make This Gluten Free

I top a portobella mushroom with sauce, toppings, and cheese wrap it in tinfoil and bake it at the same temperature until the mushroom is soft. Then take off the tinfoil and broil the mushroom to melt the cheese.

Or take your favorite gluten free pizza dough and follow the directions above

1 comment:

  1. That is the GREATEST tip on pizza dough I have ever heard!

    I found you through Green Smoothie Girl and I am so excited to try out some of your recipes!!