Feeding Friends: Margherita Pizzas
It also resembled college dinners because we were about to enjoy pizza and salad together.
She and I have shared many memorable pizzas in our day. The thick-crusted, sauce-on-top ones at my dad's house in high school. The buffet at Gatti's on campus. The frozen ones that lived in our freezer in the apartment on Speedway and the house on Palo Duro. The veggie supreme one we scarfed down at Conan's after spending the day taking our bridal shots together.
Pizza is near and dear to us.
So having my bestie over for tortilla pizzas, dressed with garden tomatoes, as she eats for two? Well, the beauty was not lost on me.
So here's to the days we are able to cook for those we love. Our husbands and wives, our children, our friends, our dogs. These are always special days.
Margherita Tortilla Pizzas
4-6 tortillas (multi-grain or whole wheat)
4 small/medium tomatoes, sliced 1/8 inch thick
3 cloves garlic, minced
1/4 cup (or a few good glugs) extra virgin olive oil
1/2 to 3/4 cup shredded mozzarella
1/4 cup shredded Parmesan
1 teaspoon fresh oregano, minced
2 teaspoons fresh basil, minced
Preheat the oven to 450. Place the tortillas on a baking sheet and prick all over with a fork to prevent them bubbling up.
Mix the minced garlic and evoo in a small bowl. With a teaspoon, distribute evenly to each tortilla, spreading out with the back of the spoon.
Sprinkle each tortilla with finely shredded Parmesan. Top with tomato slices (approximately five per tortilla; do not let them overlap).
Sprinkle evenly with mozzarella, oregano, and basil.
Bake for about 10 minutes, or until tortillas are crispy and cheese has just turned golden.
Serve up with a side salad (we went Greek!) and enjoy.