Margherita Pizza Topping
photo by loof751
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 14 ounces pizza dough, prepared
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 small onion, sliced thin into rings and then separated
- 3 -4 tomatoes, sliced thin
- 2 -3 tablespoons fresh basil, chopped or 2 -3 teaspoons dried basil
- 1⁄4 teaspoon red pepper flakes, dried
- 8 ounces fresh mozzarella cheese, torn into thumb-sized pieces (or 1 cup shredded mozzarella)
- 2 tablespoons parmesan cheese, grated
directions
- Preheat oven to 375°F.
- Form dough to a medium pizza stone or pan per package instructions.
- Brush surface of dough with olive oil and sprinkle evenly with garlic.
- Arrange separated onion rings evenly atop garlic, leaving 1/2-inch space for pizza edge.
- Arrange tomato slices atop onions, overlapping slightly for maximum coverage.
- Sprinkle basil and red pepper flakes atop tomatoes and pizza edge.
- Arrange mozzarella evenly atop tomatoes.
- Sprinkle parmesan cheese atop mozzarella and pizza edge.
- Bake for 20-25 minutes or until crust is golden, and cheese begins to bubble and brown.
- Remove from oven and allow to rest for 10-15 minutes.
- Slice into eighths, serve and enjoy!
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Reviews
-
Yum Yum YUM! I don't care for onions so left them out, otherwise made as directed. I used a thin Boboli crust and fresh basil. I loved the addition of the crushed red pepper flakes; I usually sprinkle some on pizza that I order out anyway so having it cooked right on the pizza was perfect for me. Loved this - thanks for sharing your recipe!
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RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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