For those of you who live in the St. Paul/Minneapolis area, you have the luxury of having a Punch Neapolitan Pizza close by. If you live in the area and you haven’t tried Punch Pizza yet, you need to get there. One of the best Margherita pizzas in the Twin Cities. My mouth is watering just thinking about it!
Craving Punch but trying to limit the number of times I eat out (or get take-out!) this summer, tonight I made a quick homemade Margherita Pizza. Here’s my quick clean version:
- All-natural or organic Pizza Crust (I used ready-made Rustic Crust – Tuscan 6 Grain. Rustic Crust makes all-natural, organic, and even gluten-free pizza crust!)
- All-natural or organic Pizza or Pasta Sauce (I used Monte Bene Low-Fat Vodka Sauce for a bit of a creamier version)
- Fresh Tomatoes (I used a big Beefsteak tomato grown in Minnesota – nothing like local produce!)
- Fresh Mozzarella Cheese (either cut into slices or you can use mozzarella balls)
- Fresh Basil
Pour the desired amount of pizza/pasta sauce on crust and spread evenly with the back side of a spoon or a spatula (leaving enough room sauce-free on the edges)
Add tomato slices
Put basil leaves on top of tomatoes (stems removed)
Add sliced mozzarella cheese on top of basil leaves (to prevent basil leaves from burning)
Bake according to crust directions (Rising Crust recommends 8-10 minutes at 425 degrees). Note, the mozzarella will melt quickly and basil leaves can burn if cooked too long. Also, adding fresh tomatoes on pizza tends to make the pizza a bit waterier, so watch to make sure the juices don’t start running off the edge of your pizza and onto the bottom of your oven!
NOTE: Although most pizza/pasta sauces are already all-natural, when possible try to use organic pizza/pasta sauce. Tomatoes are one of the heaviest pesticide sprayed crops!
Now enjoy your fresh, all-natural, easy summertime pizza!