It’s been awhile since I’ve made my easy-peasy pizza… until this week. See, ever since I made Real Simple’s basil spaghetti with cheesy broiled tomatoes, I’ve been obsessed with the cheesy tomato part. Like, really obsessed. Broiling a tomato with parmesan & mozzarella cheese tastes like candy, y’all. I told Luke the other day that if I had to eat nothing but broiled cheesy tomatoes, I would be more than happy.
Also this week, I’ve been desperately attempting to use up the crapload of basil I bought this past weekend before I accidentally kill it completely. It could be many factors contributing to the basilcide: my failure to transplant it into a real pot, over-watering, or that giant windstorm that knocked the flimsy plastic planters over and my failure to notice for an entire day. Take your pick.
At any rate, I’m trying to use up the sad droopy basil before it withers completely. What goes better with basil than tomatoes and mozzarella? Nothing. That’s why the Italians created caprese salad. IT’S SIMPLY GENIUS.
I’ve been all about easy, satisfying dinners this week, and because I’m crazy and think it’s possible to train for a half-marathon in a month, quick preparation time for my evening noms is key. Again, I used ingredients that are almost always living in my kitchen/in my deck garden:
- fresh (relatively) basil
- sandwich thins or whole wheat pita bread
- shaved mozzarella & grated parmesan cheese
- dried oregano
- olive oil
- minced garlic or garlic powder
While the oven is heating up to broil, I start preparing & assembling my pizzas. First, I lightly spray both sides of the pita/sandwich thin with olive oil and put them on the awesome baking sheet that my awesome friend Meghan gave me. Seriously, those things are amazing. Nothing sticks to them and they are unbelievably easy to clean, even after sitting dirty for days (uh, I’m lazy). I’m so glad she introduced me to an inconsequential way to perpetuate my sloth habit.
After the olive oil, I’ll either sprinkle on the garlic powder or spread minced garlic over each pizza. Next comes a sprinkling of grated parmesan (I could/do eat DeLallo cheese straight out of the container), then the dried oregano. Sometimes I’ll pick up a chunk of parmesan cheese too, so I’ll shave a few pieces at this point too.
Next is tomato & basil: wash, dry, chop, add. I’ve been setting aside maybe a tablespoon of chopped basil to top the pizza right before putting it in the oven, so go ahead and add some (a lot) of shaved mozzarella and parmesan. Finally, throw on the last of the basil, sprinkle with more grated parm, and place the baking sheet under the broiler.
Since the broiler is over 500 degrees, your pizzas cook fast. You have about enough time to throw your prep dishes in the dishwasher and pour a glass of wine – I’d say no more than 4 minutes. Keep an eye on your pizzas – I like the cheese super melty, but not past golden. Cooking time all depends on your preference.