Fresh Mozzarella and Tomato Pizza with Pepperoni {almost Margherita Pizza}

You may be a little surprised to see a picture of something not sweet! Today I decided to go with some “spice” (actually it isn’t really spicy either). I just couldn’t wait any longer without sharing one of our favorite meals with you. I absolutely love making this pizza with fresh tomatoes and herbs. I even planted fresh herbs in my garden this year so that I can make this pizza ALL. THE. TIME.

Fresh Mozzarella and Tomato Pizza with Pepperoni

Basic Pizza Dough (from Betty Crocker)
I use the recipe in my Betty Crocker cookbook. It is almost the same as the recipe on this site. One thing to note: the dough needs to rise for 20 minutes and then refrigerate for at least 2 hours (up to 48 hours), you will need to plan ahead and make your dough. Although, I love that once I pull it out of the fridge it is ready to use, you don’t have to wait for it to rise.

Toppings: (very slightly adapted from Betty Crocker Cookbook)
4 oz mozzarella cheese, fresh (or 2 cups shredded if you don’t have fresh)
sliced tomatoes (2 roma, 2/3-3/4 cup cherry tomatoes, or whatever tomatoes you have)
1/4 teaspoon salt
pepper, to taste
1/4 cup sliced fresh basil leaves
1 Tablespoon fresh oregano
1 teaspoon fresh thyme
about 20 slices pepperoni

Preheat oven to 425°F. Grease cookie sheet or pizza pan with oil (you can also line your pan with aluminum foil and then grease it for easy clean up). Shape the dough on the prepared pan.

Slice cheese thinly and spread out on dough. Top with tomatoes and pepperoni. Then add salt, pepper, half of the basil, oregano and thyme.

Bake for 20 minutes or until cheese is melted and crust is lightly browned. Add the last half of basil. Enjoy!

Tips:

Don’t use extra cheese. Notice the above picture, all my extra cheese ended up on the pan. What a waste (of cheese and time!). Although making sure the crust is higher around the edges may help with this problem. :)

Add whatever you like on to the pizza. You really can’t go wrong. I rarely measure my herbs. I just grab some and put it on. I like to have a little pepperoni, but it would be excellent without it. I use whatever tomatoes we have on hand. This week we had cherry tomatoes…later this summer I’ll use whatever is ripe in my garden.

Don’t be afraid because there is no sauce on this pizza. I love that about this recipe, but then again, I’m a little picky about my pizza sauces.

Feel free to substitute some of the flour for whole wheat. This week I added whole wheat and flaxseed to our pizza. It was a little denser, but it still tasted awesome.

MmmMmmm…Definitely one of my favorite meals. If it wasn’t late at night and if I had some dough ready to go in the fridge I would make some right now!

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2 Responses to Fresh Mozzarella and Tomato Pizza with Pepperoni {almost Margherita Pizza}

  1. I could really go for some savory pizza right now. I feel like lately I’ve overindulged my senses on sweet treats from all your other posts. Yum.

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