10/29/13

Pizza Margherita

Remember that pizza sauce that we made yesterday?  Let's use that shiz.  


So that Runner's World I told you about had all of these majestic and complicated pizza recipes with tapanades and pork and leeks...things that were just a bridge to far for a lazy Saturday.  I settled on a pizza margherita which while may be the most difficult pizza to spell, it's the easiest to make.   

So the only thing that I would change about this was the crust.  The article that inspired all of this jazz suggested that one make their own crust.  Their recipe called for wheat germ which, again, just seemed like a bridge to far.  Instead, I used a box of jiffy pizza crust.  

It didn't really work.  

I could probably blame it on the fact that the spot that i had the dough resting in wasn't warm enough. But really, it's wonkiness can probably only be blamed on the fact that it was, in fact, a box of jiffy  pizza crust.  

Next time.  I'll do something different. 
  
Changing gears, this is the Big Browne Hound trying to act like he wasn't pouting about not getting any pizza but being unable to contain his huffs.  This is why we sometimes call him a Huffington Bear.  Sometimes I also call my sister a Huffington Bear but I'm not really sure why that happens.

Sally forth. 
Pizza Margherita
from Runners World

1 pizza crust (points here are calculated by Jiffy pizza crust)
1 cup of pizza sauce 
4 oz fresh mozzarella cheese
6 basil leaves, torn
1 tbl olive oil
1/4 cup of Parmesan cheese
1/2 tsp fresh cracked pepper

Do whatever you need to do to get your pizza crust ready.  

Top the crust with the pizza sauce.  Tear the monzzarella cheese into small pieces and place evenly on the pizza.  Bake for 10-12 minutes at 450 until the crust is done and the cheese is just starting to brown.

Top with the basil, oil, parmesan cheese and cracked pepper.  Cut into 4 equal sections. 

Serving size 1/4 of pizza
Points plus 9  

Tob with 

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