30 Minute Margherita Pizza
This quick Margherita pizza is a crowd pleaser, perfect for a summer meal. It uses a prepared crust for speed, topped with a simple garlic and chilli infused olive oil, fresh mozzarella, ripe tomato slices, and fragrant basil. The combination of fresh and part-skim mozzarella offers great flavour with a lighter touch. Ready in just 25 minutes, it's an ideal choice for a fuss free dinner that doesn't compromise on taste.
Ingredients
- 1 (2 count) package boboli 8-inch prepared pizza crust
- 4 tablespoons extra virgin olive oil
- 2 teaspoons red pepper flakes
- 1 -2 teaspoon garlic
- 1/2 teaspoon salt
- 8 ounces fresh mozzarella balls
- 2 ounces pre-shredded part-skim mozzarella cheese (2% milk)
- 1 ounce parmesan cheese
- 2 -3 large vine ripened tomatoes
- 2 sprigs fresh basil, ie. 1 package (found in the veggie section with fresh herbs)
Method
- Set your oven to the temperature specified on the boboli crust packaging.
- Cut the tomatoes and basil into slices or strips and set them aside.
- Finely shred or chop the fresh mozzarella, then combine it with the pre-shredded part-skim mozzarella and set aside.
- Mix the extra virgin olive oil, red pepper flakes, garlic, and salt together in a small bowl. Lightly spread some of this mixture over the two pizza crusts, taking care not to use too much to avoid a soggy base.
- Arrange a generous layer of the mixed cheeses over the crusts, then place the tomato slices on top, covering most of the pizza surface.
- Scatter the fresh basil over the tomatoes according to your preference.
- Finish with a light sprinkling of parmesan cheese.
- Bake the pizzas following the instructions on the boboli package, which is typically around 10 minutes.
- For best results, use fresh mozzarella stored in brine and select the ripest tomatoes you can find, especially in summer.
Nutrition (per serving)
Sodium847500 mg
Recipe details
CategoryVegetable
AuthorDestruktors Cooking
