semi homemade: heirloom tomato and mozzarella pizza

25 Oct

Sometimes all you need in a little solo pizza to get you through the week. Last week was one of those weeks.

Getting over a cold and feeling the need to cozy up,  I dashed to Whole Foods after work and couldn’t believe my luck when I found a chilled cornmeal crust in the gourmet section and beautiful fresh tomatoes in the produce aisle.

Cornmeal crust will always remind me of a little pizza restaurant in the Marina in San Francisco called Olive’s (does anyone know if it’s still there?!). They had the most delicious cornmeal crust that made any pizza seem decadent and special.

So armed with my own par-baked crust, I hurried home and started on my own little project.

In the mix (makes 2 pizzas):

1 package of par-baked cornmeal pizza crusts (2 per package)

1 ball of soft mozzarella

4 medium tomatoes

4 tbls low sodium tomato sauce or mariana sauce

basil leaves

salt and peppah

Spread 2 tbls of tomato sauce onto each crust and season lightly with salt and pepper. Top with sliced onions and bake in hot oven for about 10 minutes to allow onions to soften a bit. Remove from oven and top with  slices of tomato and mozz each as well as a few slices of fresh basil. return to oven and bake for another 5-8 minutes. Allow to cool slightly before slicing. Garnish with a bit of fresh cracked pepper, serve with white wine and enjoy!

In all, this took less than 30 minutes to make and was a FANTASTICALLY gourmet meal. What is more Europa than that?


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