I’ve been convinced by just one homemade pizza that it is worth it to make pizza at home. I’ve always been the slightest bit reluctant to put the effort and time (both of which turn out to be minimal) into making pizza that would be missing that extra little something that makes that veggie pizza from your favorite local pizza place the one you come back to every time. But no longer. I’ve been convinced by just one pizza and I’ll continue to strengthen my convictions about the wonders of homemade pizza as I use up the pizza shells patiently waiting in my freezer.
Here’s the pizza that changed my life forever. Melodramatic? I think not.
Tomato and Mozzarella Pizza
- Pizza dough – I got the recipe from Martha Stewart (I shaped the dough into 8 shells and froze the ones I didn’t use for this pizza)
- Canned, diced tomatoes (plan on having a good amount left over)
- Fresh basil leaves
- Fresh, sliced (to the best of your ability, my ability isn’t very good) mozzarella
- Preheat the oven to 500 F.
- Oil a baking sheet that has flipped upside down.
- Arrange pizza shells on baking sheet (I fit two at a time at most) and spread with diced tomatoes.
- Top with basil leaves.
- Top with mozzarella slices.
- Bake in oven until mozzarella is bubbly and the edges have browned – 18 to 20 minutes.
- Let cool, transfer to a cutting board, slice, and enjoy the fruits of your labor.