Pizza Margherita!

Are you drooling? I am. Tomato, fresh mozzarella and basil is one of my favorite flavor combinations. I try to sneak it into everything! The first time I tried this classic combo I was 23. My grandma had bought me this Rachael Ray cookbook (my favorite RR cookbook to this day.) and I was working my way through it. The first recipe is Inside-out Pizza-dilla Margerita, which is just a quesadilla filled with a simple tomato sauce and topped with fresh mozzarella and basil. That is still my go-to treat when I feel like I need a reward for something or if I've had a bad day. Yum!

This pizza is an easy way to finish off an evening but quick enough for an after school snack.

Pizza Margherita

1 recipe Quick Pizza Dough
1 pint of grape or cherry tomatoes
1/2 pound of fresh mozzarella (it comes in a tub packed in water)
3-4 sprigs of basil

Preheat the oven to 425.
Sprinkle a baking stone or baking sheet with cornmeal.
Roll out the dough and place on baking stone/sheet.
Cut the tomatoes in half and arrange on top of dough.
Cut the mozzarella into pieces and top pizza.
Bake for 12-15 minutes.
Tear basil into pieces and sprinkle over pizza.
Enjoy!