21 July 2010

Tomato Basil Pizza

I really like this time of year because the fresh tomato and basil pizzas come fast and furious.  I took advantage of our newly ripened cherry tomatoes and our two abundant basil plants and threw together a pizza featuring the two remarkable toppings. 

I have become a fan of what we call 'brick oven' pizza lately; meaning I bake the pizza on a stone in the oven.  More and more of my pizza cravings are leaning this way.  I used to only make deep dish pizzas that yielded a thicker, doughier crust, but I'm hooked on the brick oven variety at the moment.  The crispy, yet chewy crust of a pizza cooked on a stone is just remarkable.  Plus, the kids really like to watch me throw the pizza dough!

I am also in the habit of letting my pizza dough sit in the refrigerator overnight.  I started doing this out of necessity so I could still make pizza after work and have it ready at a reasonable hour.  I soon discovered that the overnight fermentation added a lot more flavor to the finished product.  It just goes to show, there's always something new to learn in the kitchen!

The freshness of the tomatoes and basil makes this a pizza like no other, and it is a perfect summertime treat.  The fact that I have the ingredients readily available in my garden make it even more special.  Not to mention that I am always looking for a good excuse to make pizza!


  1. If there were a like button on this post I would have hit it a hundred times.

  2. Thanks Eva! I'll be sure to post a link to it in facebook. :)



Related Posts with Thumbnails