It’s that time of year again, tomatoes are sitting plump and pretty on the vine and the fresh basil is ripe for the picking.
While shopping at the local Costco this week, I ran across a tub of Formaggio Fresh Mozzarella Cheese. I immediately threw it in my cart… I just couldn’t resist. This cheese is soft, tender and absolutely heavenly. For the past two days, I have been preparing a little bruschetta lunch salad consisting of chopped vine ripe tomatoes, fresh mozzarella cheese, and plump leaves of fresh basil. YUM!
Today, M arrived home after a week of house sitting and she too, could not resist the sight of the fresh cheese. Within minutes, she had whipped up a tasty pizza made with fresh garlic, olive oil, tomatoes, basil and fresh mozzerella. Boy oh boy, the aroma in the kitchen was unbelievable as that pizza baked in the oven. Oh, how I love the bounty that a midwest summer can bring.
M’s Rustic Whole Wheat Pizza
1 Boboli Whole Wheat Pizza Crust
2 Tablespoons olive oil
2 garlic cloves, minced
2 Roma tomatoes, sliced
5 balls fresh mozzarella cheese, sliced
4 large leaves fresh basil, chopped
Preheat oven to 450 degrees. Prepare pizza by brushing olive oil over crust. Sprinkle minced garlic over olive oil. Evenly distribute tomatoes and cheese over crust. Sprinkle half of the basil over the toppings. Place pizza on baking sheet and bake for 8-10 minutes. After removing from the oven, sprinkle remaining basil over the pizza. Serve immediately.