ELLEN'S GARLIC WEDGE PIZZA

My good friend Ellen sent me this recipe and you have to try it. That's Ellen on the right above with some of her family. She was gracious enough to share this recipe with me and now I to you.

It's PIZZA!!!! Her only tip was to use Italian Roma tomatoes because they have a little less juice. Might be a good idea to scoop a bit of the juice out before placing on the pizza. If you like more garlic - GO FOR IT - I would!

Ingredients:

1 Boboli Pizza Crust

1/2 cup mayonnaise

1/2 cup fresh chopped basil

1/2 cup fresh grated Parmesan cheese

1/2 cup thinly sliced red onion (optional)

1/2 cup thinly sliced Roma tomatoes

4 cloves of garlic thinly sliced

Mix together all ingredients except onion and tomato. Spread the mixture on the Boboli crust. Add onion and tomato slices. Bake for about 10 minutes at 375 degrees until it starts to brown and crust is hot and cooked throughout. Let it cool a bit and slice in wedges.

I appreciate the recipe and would love more recipes from all of you!!!

Thanks Ellen!

ENJOY!

PRETTY PIZZA

This is the actual pizza we had for dinner on Friday. So pretty. While I would love to say I made the dough....there are just so many options to buy already made dough...I just don't bother. Many local pizza restaurants sell their dough very cheaply. A place down the street from me sells it for $2. The italian market nearby sells frozen rounds of pizza dough. For this I used a frozen roll of Rhodes Bake n' Serve White Bread. I just take a roll out in the morning and cover it in a bowl with Saran Wrap and leave it on the counter. Great idea before you leave for the office. If you need it to thaw faster, turn your oven to 200 degrees, cover the dough in a bowl and put it in the oven. After a few minutes turn the oven off but leave the dough in the oven. It will rise within hours.

When you are ready to make the pizza, roll the dough out thinly to the shape of your baking sheet or pizza stone. If you have a pizza stone, put it in a 450 degree oven and let it get good and hot. After about 10 minutes, carefully take the stone out of the oven and lay the dough over the top and pinch up the sides to form the pizza.

Spread a marinara or pizza sauce on the dough, add your meat and/or vegetables (I saute the vegetables I use before to make sure they are cooked and soft). Shake a little oregano, basil, pepper or red pepper flakes on top and finish with shredded mozzarella on top.

Crack an egg in a bowl and brush the sides of the dough with the egg wash to make sure the crust gets nice and golden.

I make my own marinara and store it in the freezer (I will blog that soon) or there are many good brands of marinara sauce available. This is a great last minute dish for a busy week and it requires so few ingredients.

ENJOY!