Realistic Cooking Ideas

It has been a busy summer with disc golf, our trip to Niagara-on-the-Lake and now getting ready for a hiking trip. I tend to share less new recipes in the summer since it is a short season for us. I hope you enjoyed the martini recipes that I recently shared. Hopefully I will be able to post a few more cocktails! Greg has been growing tomatoes in his garden and has a great harvest. So now I need to figure out what to do with them. Don’t they look great!

Last year I made a Margherita Pizza that was really good. This year I wanted something slightly different so I made a Bruschetta Pizza, which is excellent! It is quick to put together and bakes in about 9-minutes. Or I bet you could even put it on your grill if you do not want to heat the oven. I like to use large pieces of basil since it is a herb I adore. I bought a plant from Wegmans and it was a pretty good size. Plus I am a big fan of Balsamic Vinegar and I like to use an 18-year age Balsamic from Italy. It is smooth without any harshness that you sometimes get with a store bought Balsamic. It makes a great appetizer, lunch, or a light dinner. Plus you could grill chicken to serve with the pizza.

Ingredients I used:
1 Boboli thin-crust pizza

Toppings
1 cup Shredded Mozzarella Cheese, Park-Skim
About 2 cups Chopped Tomatoes
2 tbsp Red Onion, Chopped or Diced
Fresh Basil Leaves, whole

Sauce
1 tbsp Grapeseed Oil
½ tsp Balsamic Vinegar
¼ tsp Salt
1/8 tsp Pepper
½ tsp Italian Seasonings

Preheat oven to 450 degrees. Spray a baking pan and place pizza crust on it. Mix together your sauce ingredients and brush over pizza crust. Add chopped tomatoes and chopped red onions.

Add basil leaves.

Add cheese.

Bake 9-minutes or until cheese is melted.