what's for dinner tonight: tomato-basil pizza with mozarella

I had never tried making pizza before. Figured, 'Why not? Let's try something different.' IT WAS DELICIOUS! And what's great about this recipe is that no yeast was used.

Ingredients:

1 packaged container of Cantelli Tomatoes, sliced (Roma tomatoes or even grape tomatoes would work well).

2 packages of fresh mozzarella balls, sliced.

1/4 cup of fresh, chopped basil

6 cloves of garlic, finely minced

1/4 cup of olive oil, plus some 

4 cups of flour

2 tsp. of salt

4 tsp. of baking powder

1 1/3 cup of warm water

Preheat your oven to 350. 

Combine the flour, salt, baking powder and water in a large mixing bowl.

Knead, knead, knead.

About ten minutes later, you'll have the finished dough (Take frequent wine-rest breaks when needed)!

Set your dough aside until it's needed. Wrap a plastic sack around the mixing bowl, to keep the dough from drying.

Mince your garlic (I recently purchased a mini food processor, which turned out to be the best investment ever. No more garlic and onion hands!) and add 1/4 cup of olive oil with the garlic.

On a cooking sheet, drizzle the garlic-olive oil mixture on top of the tomatoes. Sprinkle some fresh-ground black pepper and dried basil on top. Bake at 350 for 7 minutes, then broil for 3 minutes.

With 2 tbsp. of olive oil, brush the pizza pan to prevent sticking.

Press the dough and flatten it against the pan. Fold the edges over to create a crust.

Brush the olive oil-garlic mixture onto the dough, paying close attention to the crust, to prevent any excess drying.

Add the baked tomatoes.

And the sliced mozzarella and basil. Sprinkle some grated Parmesan cheese on top.

Bake at 400 for 25-30 minutes, or until the cheese has covered most of the dough, and until the crust is golden brown.

Enjoy! Nom, nom, nom...