Back in March I posted (on my other blog) about how I made some pico de gallo with blue corn chips and a Margarita Pizza, and they both turned out wonderfullly! (This is the post if you'd like to read it.)
Soon after, I received an email from someone asking me how Margarita Pizza got its name. So I did a little Googly-ing and found this out: legend has it that over 100 years ago, a man who was visiting Queen Margherita of Naples made this pizza to honor her, and used the colors of the Italian flag: red tomatos, white mozzarella cheese, and green basil. So I suppose the correct spelling of this pizza would be Margherita Pizza.
Anyway, give this a try! It's SUPER easy, and your family will love you for it.
1 Boboli Thin Crust pizza crust
3 or 4 Roma tomatoes
6 slices of Provolone cheese (not smoked)
Basil (I just use dried)
Slice your Roma tomatoes really thin and spread them in a single layer, each of them touching, all over the top of the pizza crust. (This substitutes the sauce.) Lay your Provolone on top of the tomatoes, again in a single layer. Sprinkle the top with your basil and garlic powder, and then slide it all in the oven. You can just put the pizza on the oven rack by itself, but I like to put a piece of parchment paper under it, and then slide the whole paper-and-pizza out onto a sheet after it's finished baking.
I just follow the baking instructions on the Boboli package... I can't remember what it says to put the oven to (450 degrees?), but I know I baked it for about 10-12 minutes, until the cheese was slightly browned. It was soooooo goooooood...