I normally post my recipes on Wednesday, but I was feeling anxious.
Can you blame me though? Look what I made!!!
It is soooo good. Such a light and refreshing pizza.
Well, by light I mean it tastes light instead of having it feel heavy in your tummy.
Premade pizza crust - I used Freschetta Artisan Thin Crust
Can of diced tomatoes (with or without basil and oregano)
Red Pepper Flakes
Fresh mozzarella - 6 or 7 thin slices
Little grape tomatoes or Roma...whichever you prefer
Balsamic Vinegar - 2-3 Table Spoons
Take the grape tomatoes and slice in half length-wise, open the can of diced black olives and drain the liquid. Set these aside. Next, take your crust out and place on an upside down cookie sheet. Preheat oven to the temperature marked on the back of your crust. Also, make sure the sheet is big enough for the pizza :)
Lightly drizzle some olive oil on the crust and spread using a basting brush making sure to cover well. Place in the oven and let it turn a nice light golden brown. This keeps the crust from becoming soggy from the sauce.
While the pizza is getting nice and golden brown...take your blender and add the can of DRAINED diced tomatoes, the balsamic vinegar, oregano, and italian seasoning and about 1 tablespoon of olive oil. Blend until your desired consistency. Remove the crust from the oven and ladle the sauce up close to the edges of the crust. Lay the fresh mozzarella, sliced grape tomatoes, fresh basil leaves, and diced black olives all over the pizza. Sprinkle lightly with garlic powder, salt, red pepper flakes (optional), and pepper. Then sprinkle with the Parmesan cheese and place in the oven until the cheese has become melt y and bubbly and the tomatoes have a nice roasted look.