I'm so proud of my friend Gabriele - getting downtown Phoenix to grown true Italian San Marzano tomatoes (the best, really) in the heart of the city. No excuses for not cooking "farm to table" in Phoenix! President Bill Clinton will actually be visiting this site as part of his Global Initiative Tour. Go Gabe and I can't wait to enjoy a BIG batch of tomato sauce, caprese salad, tomato slices drizzled with good balsamic and extra virgin olive oil, and more!
And, in honor of Gabe, here's a fun little recipe for YOUR tomatoes.
Caprese Pizza
with Fresh Tomato, Basil and Mozzarella
Caprese
salad is a classic salad of all the ingredients below, sans the pizza
crust! All the flavors work perfectly
together and this makes an excellent appetizer when entertaining house-guests.
Serves
6
Prep time: 10 minutes
Cooking time: 15 minutes
1 pound fresh or frozen bread or pizza
dough, thawed according to package directions
2
cups shredded part-skim mozzarella cheese
1
cup thinly sliced fresh tomatoes
1/2
cup thinly sliced fresh basil leaves
2
teaspoons olive oil
2
teaspoons balsamic vinegar
Preheat
the oven to 400ºF.
Roll
the dough out into a large circle or rectangle, about 1/4-inch thick. Transfer the dough to a baking sheet. Top with the cheese and tomatoes. Bake for 15 minutes, until the crust is
golden brown and the cheese is bubbly.
Top with the basil and drizzle oil and vinegar over top just before
serving.
Nutrients
per serving: Calories: 306, Fat: 10g, Saturated Fat: 5g, Cholesterol: 22mg,
Carbohydrate: 38g, Protein: 16g, Fiber: 2g, Sodium: 598mg
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