It's always a sad day saying goodbye to my beautiful fresh basil plants. Tonight's temperature is most likely going to drop below freezing, sadly I don't think what's left of the basil will survive. Why didn't I pick more this summer and freeze it? Why didn't I make extra pesto and stick it in the freezer??? Why, Why, Why??
Tonight the basil makes it's final curtain call....
Traditional Pizza Margherita:
- 1 25 Ounce Italian Peeled Tomatoes ( Guiseppe Russo Brand) Undrained.
- 8 Ounces Fresh Mozzarella ( BelGioioso Ovolini 4 ounce "egg size") Sliced Thin.
- 1 20 Ounce Bag Portland Pie Company Basil Pizza Dough ( Thawed and slightly risen in bag) .
- 1 Clove Garlic Crushed.
- 1 Teaspoon Sugar.
- Olive Oil.
- Salt and Pepper.
Heat about 3 Tablespoons olive in in large frying pan. Add crushed garlic and cook for about 1 minute, careful not to burn.
Add the un-drained can of tomatoes. At this point, I careful cut each piece into about 3-4 slices, add about 1 tsp salt, 1/4 tsp pepper, 1 tsp sugar and simmer on low for about 20 minutes.
While sauce is simmering, spread the slightly risen dough on a oiled 16 inch round pizza pan.
Top with sliced tomatoes, sliced fresh mozzarella and basil leaves.
Bake in a preheated 450 degree oven for about 20 minutes or until crust is golden brown on the bottom and sides.