Margherita Pizza

This is a great quick supper that can also be saved for lunch.

In this recipe I do have options for both refrigerated pizza crust and tortillas.  I prefer whole wheat tortillas, homemade pizza crust or a paleo crust, but you can use whichever you’d like.  Just don’t eat it all in one sitting!

Margherita Pizza

Servings: 4 (Save leftovers for lunches)

Ingredients:
1 large tomato, seeded and diced
1 c grated mozzarella cheese
½ c fresh basil, chopped
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
2 garlic cloves
Refrigerated pizza dough or whole wheat tortillas

Directions:
Preheat oven to 400F
Combine tomato, mozzarella, basil, oil, vinegar and garlic in a medium bowl. Let stand for 10 minutes.
Meanwhile, unroll the dough or get out the tortillas. Transfer to a non stick baking sheet and top with tomato mixture.
Bake pizza about 8-10 minutes or until cheese is melted and dough is cooked through.
Serve.

Top with red pepper (optional)  I also like to add red onions, mushrooms and olives to mine.  Feel free to add those veggies!

Side suggestion: House salad

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