Homemade Margherita Pizza

Well, it's been awhile. If you haven't been aware, we recently bought a house and have since moved into it. Because of that, we haven't had the necessary time to keep up our blog, A Duo of Chefs.

Have no fear, though. Even though we aren't fully unpacked, we are somewhat settled, and at least ready to resume writing about our culinary creations.

To that end, we've been making homemade pizzas a lot lately, usually every Friday. When we do indulge in processed foods, we enjoy our favorite frozen pizza, Palermo's Primo Thin Margherita Pizza.

Well, we wanted to make a margherita pizza, only made wholly at home. We started with fresh tomatoes, basil and mozzarella:


Assembly is pretty easy; simply put the tomatoes liberally, add some julienned basil and then sprinkle some mozzarella chunks.


After a trip to the 500 degree oven for about 10 minutes:


Melissa has tweaked the pizza dough recipe slightly, adding just a hint of honey for a more flavorful crust. The mozzarella and basil were the highlights and the tomato added a juiciness to the pizza.