pearl pizza

This is my six month anniversary post!!!! Eeeeeeep! When I started this blog, my last semester in law school, I had no idea how wild it would grow. Like a weed, it has cracked the concrete that hid many areas of my life from light. My silly crafts, my recipes, my thoughts, my fears, and my dreams have become publicized. I couldn’t be more happy!

Besides having fun, one of the most rewarding things has been making new friends to connect with. I get so excited when I realize I have time to read posts, even when I only have short breaks and I don’t have time to join the party. I want to thank all my friends who read my blog, everyone who has contributed to it, and all the bloggers that post amazing things for me to read!

If you are wondering, “why pizza?” Pizza is my Dad’s favorite food. Sadly, I have not seen any of my family members since I started studying and I really miss them.

Toppings:

1 packet fresh mozzarella pearls
a few sprigs fresh Italian oregano
1 handful fresh basil, chopped up

Dough:

1/2 recipe fresh baguette dough, rolled flat, instead of rolled into a baguette

Sauce: 

1 handful cherry tomatoes cut in half
3 small garlic cloves, chopped up
extra virgin olive oil
garlic powder
1 sliver onion, diced
garlic salt (optional)

Directions: 

When your dough is rolled out, cover it with a clean cloth, and start your sauce. Coat a medium sized pan with olive oil and add the garlic. Cook on medium high heat. When you start smelling the garlic’s aroma, add your onions and cook a minute before adding the cherry tomatoes. Add a few shakes of garlic powder and cook for a few minutes, until the tomatoes start to look soggy. When your veggies are very wilted, add them to your food processor (I used my magic bullet), and blend them smooth. Add the sauce to your dough and add a few shakes of garlic salt if you wish. Then, cover your sauce in pearls and cut herbs. Preheat your oven to 375° and place a pan with a cup of water on your bottom rack. If you have a pizza stone, place it on your middle rack. You may cook your pizza directly on the stone. I was worried about my pizza sliding skills, so I placed my pizza on a parchment lined sheet. Cook for 15 minutes on 375°, then lower to 350°, and cook until the crust is nice and browned.

Advertisements