Pizza Margherita

The end of summer is closing in, and I’m desperately trying to ingest as many local, organic tomatoes as I possibly can. I eat tomatoes all year round, but supermarket tomatoes pale in comparison to the ones I get at my neighborhood farmer’s market. One of the farmers grows at least seven or eight varieties, and he can tell you details about the flavor profile of each one and offer the perfect use for them.

These tomatoes are so beautiful that I can’t resist getting some of each type. One of my favorite ways to eat them is in a salad with cucumbers and Vidalia onions. After a couple of days of eating that salad, though, I’m on to figuring out other ways to use them. I frequently puree the tomatoes, turning them into a rich sauce that I can freeze and enjoy during the cold months. However, the beauty of these tomatoes is lost in a sauce.

A couple of years ago I made a Tomato Pie with Basil and Gruyere Cheese that showcased the beautiful variation in color of these tomatoes. In a similar vein, I’ve used the tomatoes to make a Pizza Margherita for today’s post. This classic and simple pizza, with fresh mozzarella, basil, tomatoes, and olive oil, is my all-time favorite. I used sliced tomatoes for this version of the pizza because anything else would be a sacrilege. Not only is the pizza delicious, but it’s beautiful as well.

Pizza Margherita

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 2 servings

Pizza Margherita

Ingredients

1/2 pound store-bought whole wheat pizza dough

2 to 3 heirloom tomatoes, thinly sliced

8 ounces fresh mozzarella cheese, sliced

6 to 7 basil leaves, plus additional for garnish

1/8 teaspoon kosher salt

Extra virgin olive oil

Instructions

1. Preheat oven to 500 degrees. Place pizza stone or baking sheet in oven for 15 to 20 minutes.

2. Place tomato slices on paper towel. Press another paper towel on top of the slices and gently press to remove excess moisture.

3. Roll out pizza dough to a 12" round. Using a peel, transfer dough to pizza stone and bake for 2 to 3 minutes. If dough starts to bubble up, puncture with a fork. Remove from oven.

3. Arrange sliced mozzarella cheese over dough in an even pattern, Tear basil leaves into several pieces and spread over cheese. Top with tomato slices, season with salt, and drizzle with olive oil.

4. Transfer pizza to stone or baking sheet and bake for 8 to 10 minutes until cheese is melted and crust is browning. Remove from oven and let rest for 5 minutes. Slice and serve immediately.

https://southernboydishes.com/2015/08/28/pizza-margherita/

Bill Harris

I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.