too easy, too good margherita pizza

Earlier this week, we had our first harvest from our garden. 

Lots and lots of fresh basil. Mmmm.

So last night we decided to try making a margherita pizza. 

And we totally succeeded. 

It took less than 10 minutes to throw together and seriously tasted as good as the expensive restaurant version. 

And that's coming from Chas- who lived in Italy for two years and so is kiiiinda a pizza snob. 

Here's how we made ours: 

Margherita Pizza

1 Boboli thin pizza crust*

1 can of peeled crushed tomatoes

olive oil 

1 tomato

fresh mozzarella cheese

fresh basil 

salt

Directions: 

Spread about 1T olive oil over top of crust

Spread about 1/4 can of peeled crushed tomatoes over crust

Slice tomato and distribute evenly over tomato sauce

Slice mozzarella cheese and place on top of tomatoes 

Bake pizza directly on oven rack (for that nice, crispy crust) according to crust's directions.

In the last 4 minutes of baking, throw on the basil leaves and continue baking pizza until crust is golden brown.

Sprinkle a bit of salt and drizzle some olive oil on top to taste. 

Enjoy! 

*We usually make our own, homemade pizza crust but found that the pre-made Boboli crust was excellent and a good, super-fast alternative. 

Mama mia.