Margherita Pizza is the combination of tomatoes, basil and mozzarella cheese. These three simple ingredients topped on a homemade pizza dough make up one of my all time favorite pizzas!
This week’s Sunday Supper is all about the Farmers’ Market! We are lucky enough to have an almost year round Farmers’ Market season but in the summer I look forward to peaches and tomatoes. I buy them up like crazy when they are finally in season. One of my favorite dishes to make with summer tomatoes is Margherita Pizza. I first had Margherita Pizza while studying abroad in Greece. There was a little pizza place, called Mystic Pizza, just around the corner from our hotel. I had a Marghertia Pizza there at least a few times a week. The owner told me that the colors of the Margherita Pizza, red, green and white, represent the Italian flag.
You can use any pizza dough you like – homemade or store bought. I usually make homemade pizza dough, but this time I had some store bought whole wheat dough in the freezer that we used. The recipe calls for fresh basil, but if, like me, you killed your basil plants then feel free to sprinkle on dried basil before baking. If you have more Farmers’ Market veggies to use – check out my Three Cheese Garden Pizza for another delicious option.
- 2 Tablespoons Extra Virgin Olive Oil
- ½ pound (or more) chopped Roma tomatoes
- 1 clove garlic, crushed
- ½ teaspoon salt
- 6 ounces shredded mozzarella cheese
- 6 fresh basil leaves cut in to julienne strips
- ¼ cup fresh shredded Parmesan cheese
- Pre-heat oven and pizza stone to 500 degrees or heat grill on high heat.
- In a small bowl combine olive oil, tomatoes, garlic and salt. Stir gently and set aside.
- Make pizza dough or use pre-made dough. Roll out and then brush lightly with more olive oil.
- Top the pizza dough with cheese and then tomato mixture. Drizzle with more olive oil.
- Bake in oven or on the grill for 8-10 minutes or until crust is golden brown and cheese is bubbly.
- Remove pizza from oven or grill. Top with Parmesan cheese and basil.
- Cool for 2-3 minutes before cutting and serving.
Don’t forget to check out the rest of this week’s Sunday Supper Farmers Market recipes!
Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet
Soups & Sides
Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons
Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie
Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies
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