On Sunday we noticed a couple roma tomatoes were almost ready for picking, so we planned to make margherita pizza on Tuesday night. The pizza was really good, we used premade pizza dough along with roma tomatoes & basil from our garden. With all the tomatoes we have growing, this will easily become a summer staple at our house. Here are our ceremonial first tomatoes, a few cherry tomatoes and two big romas.
2 tablespoons extra virgin olive oil
1/2 lb. plum Roma tomatoes, chopped
1 clove garlic, crushed and finely chopped
1/2 tsp. salt
6 oz. mozzarella cheese, shredded
6 fresh basil leaves cut into julienne strips
extra virgin olive oil
1/4 cup fresh shredded parmesan cheese
pizza crust (we used a refrigerated pizza crust from the dairy section)
Combine 2 tablespoons olive oil, tomatoes, garlic, and salt in bowl. Allow to marinate while making dough. Brush dough crust lightly with olive oil. Top with cheese, then tomatoes.
Drizzle with olive oil. Bake in preheated 500F oven on pizza stone for 8−10 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and top with parmesan cheese, then basil. Cool on a wire rack for 2−3 minutes before cutting into wedges and serving.
Source: Recipe Pizza