Tomato mania

They’re heeeeere!

My tomatoes are now ripening in droves. They’re absolutely delicious. They’re best sliced, plain — without salt, even.

This guy, above, went onto a pizza. As far as I’m concerned, the Caprese salad/Margherita pizza is the most perfect flavor combination in the world. Luckily, my basil is growing like weeds.

I’m not sure a recipe is necessary, but here goes:

Margherita pizza

Pizza dough

Olive oil

Mozzarella, sliced or shredded

1 large tomato, sliced

Kalamata olives (optional, and not traditional, but I like them)

Salt, pepper

10-12 basil leaves

Preheat oven to 500 degrees with pizza stone inside. Roll out pizza dough on sheet of parchment paper. Brush with olive oil.

Top dough with mozzarella, sliced tomatoes and olives (if using). Drizzle olive oil over top of tomatoes and sprinkle with salt and pepper.

Put pizza, parchment paper and all, onto preheated pizza stone. Bake 8-10 minutes.

Remove pizza from oven and set on cooling rack. Top with basil leaves immediately.

Let rest for 5-10 minutes and slice.