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Ok…….so I had a little pizza base lying around.  I had a bowl full of over ripe tomatoes.  There was a fairly limp bunch of basil in the crisper and some ricotta almost past its used by date……….TA DAAAA!! Margherita pizza it is……with a little twist 🙂

Serves 1 for dinner or 2 for lunch

1 pizza base (too lazy to make my own so I use Pane Di Toscano brand from coles)
100 gm of light ricotta
3/4 cup of grated mozarella
1/4 cup of grated parmesan
4 very ripe tomatoes, sliced into wedges
1 clove of garlic, finely chopped
1/2 tsp of dried oregano
A handful of basil leaves, finely shredded
Extra virgin olive oil for drizzling
Sea salt and cracked black pepper

Pre heat the oven to 180 degrees.  Place the tomatoes on a lined baking tray, drizzle with olive oil and sprinkle with the dried oregano, sea salt and pepper.  Bake for approx 20 minutes or until lovely and caramelised.

Spread the pizza base with the ricotta and sprinkle with 1/2 a cup of the mozarella and 1/2 the parmesan.  Arrange the cooked tomatoes over the base and sprinkle with the garlic, remaining cheese and shredded basil.  Increase the oven temperature to 200 degrees and bake for approx 10 minutes or until golden and bubbling.  Remove from the oven and slice into 6 even pieces.  I topped it with a little rocket drizzled with olive oil.  Oh…….and be careful not to burn your mouth!