When I walked out into the garden today, I discovered that the one red Beef Master Tomato was ripe and calling to be eaten.
Looking around at what was in my pantry, I quickly realized I had all the ingredients for the perfect Tomato Basil Pizza. I grabbed the tomato, picked some fresh basil, and in about 15 minutes, I had what can only be described as the best pizza I've ever eaten.
Here's the basil . . .
I may have to learn to make pesto this year with all the Basil I've got.
Here's the beautiful Beef Master Tomato . . .
Sliced in half . . .
The Beef Master Tomato was so juicy, I could have eaten it like an apple, but I decided to only use half tonight and save the other half for a Tomato Sandwich tomorrow.
I used a Boboli individual pizza crust and sauce, along with a little mozzarella cheese. Here's the finished product before cooking . . .
9 minutes later here's the finished product . . .
Doesn't that look spectacular? The best part is that I grew the Tomato and Basil myself without the use of pesticides. I don't mean to brag, but my pizza beat the pants off any of the so-called 25 Best Pizzas in Chicago. I'm just sayin'.
Leaving the world a little better than I found it by sharing my passions and dreams, what inspires me, and maybe you too, and furthering the discussion about how we can listen to our better angels.
Yummo! That's the best kind of food, made with the freshest ingredients!!
ReplyDeleteJessica - Pesto!
ReplyDeleteI used a combination of these two recipes:
http://www.instructables.com/id/Pesto-2/
http://simplyrecipes.com/recipes/fresh_basil_pesto/
I left out the cheese, and just basically pulsed garlic, basil,
toasted pine nuts and olive oil. Then, I spooned it into ice cube trays, put the tray in a gallon-sized freezer bag and put it in the freezer.