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Now as the seasons are in change we think about what fresh eatables abound and things to lighten up
Just as the first of the season give us really good tomatoes, asparagus, bright strong fresh herbs and sweet citrus. Makes a type of comfort food that almost everyone likes
Heirloom Tomatoes salad on fresh herb crisp thin pizza
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Grab a bag of the prepared pizza or fuccasia dough available at trader Joes and whole foods as well as some gourmet markets. Or a fresh ground corn/masa based crust…
Fresh rosemary, oregano, basil, washed and ready
Whole Lemon
Olive oil sea salt and fresh ground pepper
Set the oven to bake at 425 and prep a cookie sheet, pizza stone, round pan, even a Pyrex brownie pan works when you’re in need but it’s all good –
Grind some pepper corns with one garlic clove fresh rosemary and oregano salt and a table spoon of herbes de provence with a strong ¼ to ½ cup virgin olive oil – grind well and set aside
Wash the basil and set it aside
One ball fresh mozzarella cheese let warm to room temperature before slicing
Stretch out or roll out the dough
Brush heavily with the herbs/oil mixture corner to corner
Let rest until the oven comes to temperature
When it does; bake for 15 minutes or until it’s getting very brown but not burned; turn temperature to broil
While that is in the oven quarter your tomatoes and place in a mixing dish with the sliced mozzarella cheese, all the fresh basil leaves, one scoop of the herbs/oil mix from earlier and mix really well. Probably will need some more pepper. Mine did
The above is ready so when the crust comes out; you can simply pour out the salad and get a sizzle from the crust.
Dash the pan under the broiler, now hot, and warm up the toppings and the crust sizzle but not so you brown the toppings. Pull the pizza out at that time and set on slab or other cool but cutting save surface
Slice into slightly larger than brownie size, serve without delay