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'.