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Fresh Tomato and Basil Pizza by Elaine Hovenkamp
Ingredients
- 1 Italian Herb pizza crust (uncooked)- either from Bova Bakery on the Market or make your own from scratch and put dry or fresh Italian Herbs such as basil, oregano, and rosemary in the dough
- 2-3 Tbsp olive oil
- 2 large good tasting tomatoes from Hovenkamps- Heirloom tomatoes are excellent too, sliced in ½ inch slices
- About 2-3 cups of fresh basil leaves
- Prociutto or a good deli ham
- ½ a large sweet onion sliced in slices
- A pound or so of fresh mozzarella balls
Preheat oven to 400 degrees. Coat a pizza pan with the olive oil and make a crust or place the premade crust on the pan. Bake for five minutes to crisp the crust before putting toppings on it. Bring it out of the oven and start layering the ingredients. I don't like a soggy crust so I put the ham down first and layer the basil on top of it and then place the tomatoes and onions on top of that. Lastly place small dabs of the mozzarella on the top of the pizza. Bake until the cheese is melted and browned- about 10-15 minutes. To do it on the grill- just use aluminum foil instead of a pizza pan and place the pizza on the top shelf of the grill.
