Classic Margherita Pizza
2This is such a scrumptious, quick, and easy recipe, you will not be disappointed. Pair with a side salad and dinner is done in minutes!
2. In a small sauce pan, add the balsamic vinegar and bring to a boil. Then reduce heat and simmer until vinegar reduces at least by half to a thick, syrupy glaze. NOTE: I have cut this step out and simply drizzled the balsamic at the end and it's just as delicious!
3. Assemble pizza: crust, sauce, cheese, tomato and freshly torn basil leaves.
4. Bake directly on the oven rack for 10-15 minutes or until golden brown.
5. Remove from the oven and drizzle the balsamic glaze on top.
6. Eat while warm {but will reheat great as well!}
Drizzle with Early Harvest Organic Extra Virgin Olive Oil and Fig Organic Balsamic!
Ingredients
- 1 store bought thin pizza crust
- 1 large fresh garden tomato, diced
- 4-5 large basil leaves
- 2 cups shredded mozzarella cheese
- 1/2 cup pizza sauce
- 1 cup Fig or Blackberry Balsamic vinegar
- Drizzle of Early Harvest Organic Extra Virgin Olive Oil
- a pinch of our Mediterranean-inspired Taste of Tuscany Gourmet Seasoning Blend
Instructions
1. Preheat the oven to 450 degrees.2. In a small sauce pan, add the balsamic vinegar and bring to a boil. Then reduce heat and simmer until vinegar reduces at least by half to a thick, syrupy glaze. NOTE: I have cut this step out and simply drizzled the balsamic at the end and it's just as delicious!
3. Assemble pizza: crust, sauce, cheese, tomato and freshly torn basil leaves.
4. Bake directly on the oven rack for 10-15 minutes or until golden brown.
5. Remove from the oven and drizzle the balsamic glaze on top.
6. Eat while warm {but will reheat great as well!}
Drizzle with Early Harvest Organic Extra Virgin Olive Oil and Fig Organic Balsamic!
Source: Ally's Sweet and Savory Eats
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