Okay, here is the finished product...yeah, you can totally see the sogginess. I love it though. This was actually the only time I used the mozzerella balls. Typically, I like to use the hunk of cheese and slice it wider and thinner to cover more surface area with cheesy goodness.
Thursday, May 15, 2008
Aubrey and I first discovered this fab combo of tomato and basil when we were in Rome (it was the cheapest meal on the menu and we were living on bread and water by the time we hit Italy in our month long trip.)
Basically, this is store bought pizza crust, spaghetti sauce, roma tomato, torn basil ( I really only make this so I can feel all gourmet picking this out of my own garden), and fresh mozzarella cheese. I toss the toppings together in olive oil with minced garlic and slap 'em down and spread 'em around. 10 minutes at 350 and PRESTO! It kinda comes out soggy sometimes though...any suggestions? Maybe I need to break down and make my own crust. I need a good crust recipe.
Blogspot doesn't want to load anymore pictures right now so I'll post the "after" shot later...