Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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Whole Wheat Margie Pizza Margherita Pizza is the simplest and best pizza of all time! I love the fresh basil garnish! This one is a bit of a cheat, since I didn’t make the dough. Store bought dough is your good friend!   I’m still trying to come up with new ways to use up all my beautiful garden tomatoes. So, I tried home made Margherita Pizza for the first time. This was super easy and beyond delicious.  I bought the whole wheat pizza dough at Trader Joes. Someday, when I have nothing but free time, I’ll be making all sorts of things from scratch. Like dough. And growing my own organic wheat to make it with.  Boy, that will be an amazing day. Until then… Go to the store and buy some pizza dough, preferably whole wheat and organic. Or just buy what they have and what you like. Most stores have some sort of dough in the refrigerator section. Turn the oven on to 450. Remove dough from the fridge to get up to room temp. I cut the big thingy of dough in half and am saving the other half for tomorrow. I like my pizza thin anyway, so that worked out perfectly. Slice 2 tomatoes and placed them in a mesh colander with a sprinkle of salt. The reason I did this was to get some of the juice out, so it didn’t make my pizza all soggy.  While the tomatoes give off their juice, crush a big garlic clove onto a dish or plate, drizzle 2 tablespoons olive oil onto the garlic, sprinkle with salt, pepper and a good sized pinch of Italian seasoning herbs. Set aside. Now gently stretch the dough on a pizza pan that has been buttered or sprayed with non stick spray. I went around and around holding it above the pan, cause my pizza pan has all these holes in it and i didn’t want the dough to smash through. I didn’t toss it in the air either. I might try that someday, today I wasn’t feeling so sporty.  Using a basting brush, spread the olive oil & garlic mixture over the dough all the way out to the edges. Sprinkle the dough with some mozzarella and parmesan cheese. Toss the colander of tomatoes gently to get rid of some more of that pesky juice. Top the pizza with the tomato slices and more cheese. Bake at 450 for 12 minutes till hot and bubbly.  Garnish with fresh chopped basil. Yummy Goodness! 

Whole Wheat Margie Pizza

Margherita Pizza is the simplest and best pizza of all time! I love the fresh basil garnish! This one is a bit of a cheat, since I didn’t make the dough. Store bought dough is your good friend! 

 I’m still trying to come up with new ways to use up all my beautiful garden tomatoes. So, I tried home made Margherita Pizza for the first time. This was super easy and beyond delicious.

 I bought the whole wheat pizza dough at Trader Joes. Someday, when I have nothing but free time, I’ll be making all sorts of things from scratch. Like dough. And growing my own organic wheat to make it with.  Boy, that will be an amazing day. Until then…

Go to the store and buy some pizza dough, preferably whole wheat and organic. Or just buy what they have and what you like. Most stores have some sort of dough in the refrigerator section.

Turn the oven on to 450. Remove dough from the fridge to get up to room temp. I cut the big thingy of dough in half and am saving the other half for tomorrow. I like my pizza thin anyway, so that worked out perfectly.

Slice 2 tomatoes and placed them in a mesh colander with a sprinkle of salt. The reason I did this was to get some of the juice out, so it didn’t make my pizza all soggy. 

While the tomatoes give off their juice, crush a big garlic clove onto a dish or plate, drizzle 2 tablespoons olive oil onto the garlic, sprinkle with salt, pepper and a good sized pinch of Italian seasoning herbs. Set aside.

Now gently stretch the dough on a pizza pan that has been buttered or sprayed with non stick spray. I went around and around holding it above the pan, cause my pizza pan has all these holes in it and i didn’t want the dough to smash through. I didn’t toss it in the air either. I might try that someday, today I wasn’t feeling so sporty. 

Using a basting brush, spread the olive oil & garlic mixture over the dough all the way out to the edges.

Sprinkle the dough with some mozzarella and parmesan cheese.

Toss the colander of tomatoes gently to get rid of some more of that pesky juice.

Top the pizza with the tomato slices and more cheese.

Bake at 450 for 12 minutes till hot and bubbly. 

Garnish with fresh chopped basil.

Yummy Goodness! 

Notes

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