Margherita Pizza

Cooking Light is one of my absolute favorite places to look for foolproof recipes. (and no, they didn't pay me to say that). I think the magazine is fantastic, with great pictures, recipes, party menus, and quick dinner ideas. I got this recipe from my Cooking Light Complete Cookbook, and like all the other things I've tried, it turned out really yummy. You can see the recipe here, but here's a synopsis:

I used a pre-kneaded, but fresh pizza dough from Whole Foods, brushed it with olive oil, garlic and herbs from my garden, then baked it at 375 degrees for 8 minutes.







Then I topped it with my garden tomatoes (purple cherokee) and fresh buffalo mozzarella (bufala, as they say in italy. I'm still reading Under the Tuscan Sun)



Back in the oven it went for another 12 minutes



I topped it with more fresh basil, salt and pepper, and a tiny splash of olive oil and balsamic vinegar. It smelled divine, and tasted even better.





We finished off the meal with some watermelon from the farmer's market.



Oh summer, won't you stay just a little longer?