By Cookgirl on December 05, 2005
Photo by Satyne
Photo by Satyne
"A traditional yet basic pizza recipe-no unnecessary ingredients, no heavyhanded use of tomato sauce, no pineapple, no barbecued chicken. Only the best quality ingredients will work. Adapted from Diane Seed's Mediterranean dishes."
Serving Size: 1 (820 g)
Servings Per Recipe: 1
"Quick, easy and very tasty...and I didn't even peel my tomatoes."
"Delicious! Dh can't wait to have it again. I'm looking forward to trying this on the grill. Thanks for posting the keeper recipe!"
"I don't know why but I'm always doubtful of recipes with very few ingredients. Once again, I was totally proved wrong! This pizza is so simple and delicious. There were a few changes I made but nothing drastic. I didn't peel my tomatoes, baked the crust for a few minutes before adding the ingredients, and added a sprinkling of freshly minced garlic on top. Perfection!"
"Wonderful! We love margherita pizzas and this was an easy way to make it at home. I added a little garlic to the olive oil and made a gluten free crust for the base due to dietary needs. Delicious. Thanks for sharing! Veggie Swap 43"
"Someone once said the simple things in life are the best and this pizza proves it. I made as written except I did not peel the tomatoes. This goes in the must have recipe book to be made many more times. Thanks for the post."
"Absolutely SCRUMPTIOUS!! Took Cooks4_6's advice and didn't even peel the tomatoes. Couldn't tell the skins were there! I added a couple cloves of minced garlic and some minced fresh rosemary to my olive oil and brushed atop the pizza dough (used Recipe # 28008..mmmm) then placed the fresh mozzarella and fresh tomatoes and parmesan atop. Oh, so delicious!! Thank you!"
"This pizza was great! I used pizza dough recipe#70165 and added minced garlic, goat cheese, and sea salt. It was out of this world and better than I have had in any upscale pizzaria. Thanks for the recipe, Cookgirl!"
"This is the only pizza that I make (or eat at all, really) nowadays. I started off using a giant block of fancy mozzarella that I shredded myself, but now I mostly buy a decent quality preshredded cheese and the taste is still out of this world. I usually make 2-6 at a time and freeze the rest - they don't taste quite as good reheated, but they make a great meal when both DH and I are in a rush. And I know that this may sound obvious, but don't put the basil onto any pizzas that you are going to freeze...even now I still forget and waste my basil that way. Thanks for posting!"
"This was a delicious change of pace from regular pepperoni pizza that we always have. I used a pizza crust from a local market and it worked very well. The only change I made was that I didn't bother to peel the tomatoes, just sliced them up and threw them on. Thanks Cookgirl."