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This entry was posted on March 21, 2016 by .
Hey AeroGardeners! Use fresh basil and cherry tomatoes from your garden to make this tasty Cherry Tomato Pizza Margherita, for the whole family. Courtesy of Epicurious.com.
YIELD: Makes 4 main-course servingsACTIVE TIME30 minutesTOTAL TIME: 55 minutes
1 13.8-ounce tube refrigerated pizza dough1 tablespoon extra-virgin olive oil1 12-ounce bag cherry tomatoes, stemmed1 garlic clove, pressed1/2 teaspoon fennel seeds, coarsely crushed in plastic bag1/4 teaspoon dried crushed red pepper1 4-ounce ball fresh mozzarella in water (ovoline), diced4 ounces whole-milk mozzarella, diced1/3 cup chopped fresh basil leaves plus small leaves for garnish
Position rack in top third of oven and preheat to 425°F. Unroll dough on heavy large baking sheet; pull to about 12x8-inch rectangle, pinching any tears to seal. Fold over edge of dough to make border.
Heat large skillet over high heat 2 minutes. Add oil, then tomatoes; sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down, about 5 minutes. Transfer to large bowl. Mix in garlic, fennel, and crushed red pepper. Using back of fork, crush tomatoes in bowl, leaving large chunks intact. Season mixture with salt and pepper. Toss cheeses and chopped basil in medium bowl.
Sprinkle cheese mixture evenly over dough, right up to border. Spoon on tomato mixture in dollops, leaving some cheese uncovered. Bake pizza until crust is crisp and brown, 25 to 30 minutes.
Loosen pizza with metal spatula and slide onto board. Garnish with basil leaves.
Per serving: 473.3 kcal calories, 35.9 % calories from fat, 18.9 g fat, 8.3 g saturated fat, 30.0 mg cholesterol, 53.1 g carbohydrates, 2.6 g dietary fiber, 8.4 g total sugars, 50.5 g net carbohydrates, 22.5 g protein
This entry was posted in Recipes on March 21, 2016 by .
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