By Chef Acosta on August 08, 2008
Photo by d1ckyh
Photo by d1ckyh
"A light pizza with olive oil, garlic, fresh basil, fresh tomatoes, mozzarella and Parmesan cheeses. Perfect with a beer on a hot summer night. I was inspired to try and make this myself after having an delicious version of it at Small Bar in Chicago. Yum!"
Serving Size: 1 (55 g)
Servings Per Recipe: 6
"This was absolutely amazing. Made as directed with homemade dough. Would not change a thing. The 4 ounces of cheese was just perfect. I was concerned it wouldn't be enough but decided not to add more. I'm glad I didn't. This is a new favorite and will be made often. Thanks for sharing."
"Yummy! I just love fresh basil. Very easy, light, and tasty. I will scale back on pepper next time, it sort of stole the show from the tomatoes and basil."
"I decided to try this pizza because I am not fond of pizza/red sauce. I was perplexed when I saw how little of the mozzarella was used and was afraid that it would be bland. I may have used less then 4 ounces of cheese (I just dusted the pizza under the assumption that more would be added to the top. WRONG! LOL!) Quite the contrary, the pizza was delightfully light and I am glad I did not smother it in cheese. I sliced the tomatoes paper thin using a mandolin and i would do it this way again. The red pepper flakes were a fabulous addition. Low in Fat and Vegetarian enough for me! I will be making this one again. Thanks Chef Acosta for posting. My Three Chefs Fall 2008"
"Awsome!!!! Loved it... used fresh mozzarella, roma tomatoes, dry basil and added cayenne pepper to the olive oil...delish!"
"Perfect summer dinner! Used tomatoes and fresh basil from the garden and sliced a ball of mozzarella. Used Naan bread as the crust and cooked it up on the grill, using indirect heat. The crust was crispy on the outside, soft on top. My husband said it was like an appetizer from an upscale Italian restaurant."
"Easy and excellent!"
"Love this pizza and it was just as easy as the recipe boasts. I added fresh ball of Mozzarella cheese and sliced it thin (8 oz. not shredded). I didn't bother with the pepper or the Parm cheese and the flavor was great! I will be making this again."
"This pizza was awesome! With fresh ingredients from the garden, it made for the perfect dinner!"
"Awesome! Used my homegrown tomatoes and cooked it on a pizza pan on the grill at 450 degrees for about 9 minutes. Used a Boboli crust.....super easy meal and was absolutely delicious! YUM YUM!!!"
"cannot say enough good things about this pizza. It truly was the perfect balance of flavors. I used the Archer Farms (Target) thin pizza crust, which already has a beautiful flavor and cooks crispy on the outside, but chewy on the inside. I also used fresh mozzarella which I sliced into disks, since it's difficult to shred the fresh stuff. My husband loved it and is already asking when we'll have it again. A short prep time and short cook time make this a keeper!"
"Perfect every time! :)"