Wednesday, August 4, 2010

Caprese Salad and Margarita Pizza

With the new abundance of tomatoes and my hubs general aversion to just plain ol' tomatoes, I have resorted to some simple recipes that pack on the flavor and bring out the juiciness of garden fresh tomatoes. I am resolved to think that his general aversion is really to mealy store-bought tomatoes that are picked way before their prime, not the real tomatoes that grow in your backyard or local farm. These recipes are great, super easy, and use little else than what you find in your garden. G likes some balsamic vinegar on her caprese salad for some extra kick.
Caprese Salad
2 tomatoes, cored and thinly sliced
8 medallions of fresh mozzarella cheese
8-10 basil leaves, chiffonade style
1 T olive oil
salt and pepper to taste
Slice the tomatoes and mozzarella and layer. Drizzle with good quality olive oil (improves the taste oh so much). Sprinkle with some of the basil as well as salt and pepper to taste. To slice the basil prettily, pile the leaves atop each other and roll. Then take a sharp knife and cut into thin slices. You can nix the salt, it is not all that necessary due to the abundance of flavor.
Margarita Pizza
2 dough balls 3-4 thinly sliced tomatoes
1 c shredded mozzarella
5-6 T olive oil
2 t crushed garlic
8-10 basil leaves, chiffonade style
pepper to taste
Preheat the oven to 400.
Roll out the dough using a bit of flour or cornmeal on the counter. Heat the olive oil over medium heat with the crushed garlic until the garlic is slightly golden colored. Brush olive oil over the crust, and sprinkle pepper over top. Layer the tomatoes on the dough (use more if so desired), then sprinkle with mozzarella or use fresh sliced mozzarella (which i was out of). I put the basil on here, though I think it would have been better to put in on after baking, up to you. Bake for 8-10 minutes or until crust is brown.

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