Tuesday, August 9, 2011

margherita pizza

In my first year of teaching, we had 'secret buddies' (or something like that) between the staff members.  We each drew names, gave each other presents, and at the end of year, we revealed who we were.  Mine was really great.  Each gift had at least one item of food/candy with it, which is an easy way to my heart.  In one gift, she gave me a Rachael Ray cookbook.

I was in the beginning stages of learning what it would be like to cook for 2 every night.  (Colt cooked a lot too, so we were both learning.  And, of course, we're still learning.)  One night, I made her margherita pizza.  It was simple, easy, and cheap.  Oh, and it was yummy!  As Colt and I continued to make it, we started tweaking it a bit.  It's an easy go-to meal when you're in a pinch ... especially an "uh-oh-we're-having-company" pinch.  Anyway, here's our simple little recipe if any of you want to give it a try:

Mama Mary's Thin and Crispy Pizza Crust (2 in a pkg)
Olive Oil
Tomatoes (we've used roma and vine)
Shredded Cheddar and Mozzarella Cheese
Italian Seasoning (Thyme and Oregano)

-Brush pizza crust with olive oil.
-Slice the tomatoes and place on pizza crust.  (1-2 tomatoes per pizza is about what I use, depending on the size and kind.)
-Sprinkle shredded cheddar and mozzarella cheeses.  Keep sprinkling ... keep sprinkling.  (I like lots of cheese.)
-Throw on the spices.
-Put it in the oven!  It's probably done in about 10-13 minutes, but we always take a few peeks and wait until the edges of the crust are brown and some of the cheese is brown on top.

Assuming you already have the olive oil, spices, and cheese ... this meal is just around $5-$7.  If you make both pizza crusts in the package and maybe add a little salad on the side, you can feed 4 people.


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