Homemade pizza crust topped with garlic, fresh hunks of mozzarella, tomato slices, basil, and a drizzle of balsamic reduction.
Ready to learn more about me than you ever wanted to know?
Deep breath. Here we go.
I’m pretty sure I have the most bizarre medical history of all time. I’ve never had any serious health problems, thankfully. Instead, I have an array of odd diagnoses that sound like I made them up.
A few years ago I was told I have sludge in my gall bladder. Sludge? Really? Isn’t that what happens when it snows a whole bunch and then cars come by and get their nasty emissions and mud tires all in it?
Why yes, yes it is. And apparently I have that…in my gall bladder. I don’t get stones like normal people, I get sludge.
Last week I managed to pull a muscle, and I have absolutely no idea how. I have an inkling it could have been from cradling the phone with my shoulder while typing at the same time. You know, something super strenuous…I like to push my body to the limit!
So anyway, I go to get the muscle checked out and they tell me I have an “abnormal skeleton.”
Guys, I am weird down to my bones.
Tomorrow I’m having surgery to remove polyps (I’m sorry I ever had to use this word on a food blog) from my nose. Apparently this surgery is going to allow me to breathe through both nostrils. Not sure what that’s like, but the Mr. tells me it’s great. Yeah breathing!
So I expect the whole being-able-to-breathe-and-smell-properly thing will be awesome, but I’m kind of a mess on anesthesia. Not a throw up, dizzy, feel awful kind of mess but more of a total memory loss, say goofy things kind of mess.
Last time I was under anesthesia the Mr. told me I asked him at least 8 times when the Dr. was going to come in after my surgery. Problem was, I had already talked to the Dr.
Like, I carried on a conversation, asked meaningful questions, appeared to be a totally sane person talked to the Dr.
I don’t remember this at all.
All that said, I’m not exactly sure what you might find on the blog this week. I may post the exact same story 8 times or share a recipe with ingredients like “kiwi paste” or “black eyed celery.” Just wanted you to be warned.
And I have one last disclaimer for the week. This pizza? It’s amazing. It may cause excessive cravings, midnight trips to the fridge, and unstoppable exclamations of OMGthat’sgood!
I’m sorry. It had to be done. Our tomato plants are still giving us a few red beauties every day or so and the basil, well, the basil is downright out of hand. There was only one thing that could happen.
Homemade pizza crust topped with garlic, fresh hunks of mozzarella, tomato slices, basil, and a drizzle of balsamic reduction. And maybe I shredded some Parmesan on the top too. Hey, a pizza can never have too much cheese. Agreed?
- 1 recipe homemade pizza dough or 1 store bought pizza crust
- Cornmeal or semolina, for sprinkling
- 1 tablespoon olive oil
- 1 teaspoon garlic salt
- ¼ cup Parmesan cheese
- 2 teaspoons minced fresh garlic
- 8 oz. fresh mozzarella, sliced medium
- 1-2 fresh tomatoes, sliced
- Handful fresh basil
- 1 recipe balsamic vinegar reduction (you can also buy a balsamic glaze)
- Place a pizza stone in the oven and preheat to 450 degrees. Remove pizza crust from fridge and allow to rest on the counter for about 30 minutes. You can use this time to get all the ingredients ready to go.
- Spread out a piece of parchment paper and sprinkle lightly with cornmeal or semolina. Lightly flour your hands. Transfer the pizza dough to the parchment paper and use your fingers to shape into a circle. Drizzle olive oil around crust, followed by garlic salt, and then Parmesan cheese. Spread fresh garlic over crust. Arrange mozzarella rounds evenly over crust and top with sliced tomato. Place in preheated oven and bake 8-12 minutes or until crust is browned and cheese is bubbly.
- Remove from oven and drizzle with balsamic reduction. Sprinkle fresh basil on top then sprinkle salt, pepper, and Parmesan on top if desired. Serve while hot and gooey!
Recipe by Neighborfood