Margherita
Pizza
Last night we had a truly rare occurance, s quiet house. My parents came and picked up Tessa to take her to their house for the evening, so David and I had dinner just the two of us. Then he left for class and I had the house to myself. What a weird feeling! So for dinner, I made this margherita pizza, it's the second time that I have made it and it was just as good as the first time. I never had tried to make pizza sauce from scratch before (except the one time I mixed ranch with garlic in attempts to make Papa Murhphy's garlic cream sauce). I just wanted to hold my head over the skillet while the sauce was cooking, it smelled SO good. This time I made a double batch of sauce, used half on the pizza and stuck the other half in the fridge as I'm planning to make portabello mushroom cap pizzas next week, and I wanted to get the most use out of the ingredients I had. Turns out, I think I would have had enough to make a triple batch. I do that whenever I can to maximize waste with the ingredients that I buy!
Ingredients:
1 tsp. extra virgin olive oil
1 tsp. garlic, minced
¾
c. canned whole tomatoes
1
T tomato paste
1
T fresh basil, sliced thin
¼
tsp. oregano
¼
tsp. sugar
1
small bay leaf
Salt
& pepper to taste
Boboli
12” whole wheat thin pizza crust
4
oz. fresh part skim mozzarella, sliced thin
8-10
fresh basil leaves
½
tsp. Italian seasoning
Directions:
1.
Preheat oven to 450
2.
In a small saucepan, heat oil over
medium heat and add garlic. Cook until fragrant. Combine the canned tomatoes
and paste in a blender or chopper and blend. Add the tomato sauce, sliced
basil, oregano, sugar, bay leaf, salt and pepper to the saucepan. Reduce heat
and simmer, uncovered, about 15 minutes or until sauce is thickened.
3.
Remove the bay leaf (you should have about
½ c. of sauce) and spread sauce on pizza crust. Lay mozzarella slices on top of
sauce. Spread basil leave on top of mozzarella (if they are big leaves, I
sometimes cut them in half before spreading them). Sprinkle the Italian
seasoning on top.
4.
Put pizza on foil covered baking sheet
or preheated pizza stone (what I do) and bake 8-10 minutes.
Yields 6 slices – WWP+ 5 per slice
recipe from Emily Bites
Hi - I found your blog because my sister-in-law is a friend. I am enjoying reading your recipes and plan to try the muffins this week (both kinds!). For the pizza I thought you might like to know what we do (I joined WW a year ago and have lost 55 pounds). We buy ready made pizza dough from Whole Foods or the grocery store. We divide it into fourths and freeze two portions. The other two we roll out thin. It makes about a lovely large pizza. Then we add our toppings and cheese (mushrooms, peppers and fresh tomatoes, part skim mozzarella or other two point cheese) and we end up with an amazing meal that is usually 12-14 points. We cook it on a hot stone at 550 for 11 minutes. I think it is more satisfying than the purchased crust that is already cooked :)
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