Pizza Margherita Recipe
Author: Lori Felix
Recipe type: Lunch
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4
- 1 can (14 oz.) whole tomatoes, with ¼ cup of the juice reserved
- 2 tablespoon olive oil
- 2 garlic cloves, minced
- 10-12 large fresh basil leaves, divided
- ½ teaspoon sugar
- ⅛ teaspoon salt
- Few dashes black pepper
- 4 BAYS English Muffins, any variety, split
- 6 ounces fresh mozzarella cheese, sliced
- Place tomatoes and reserved liquid in food processor or blender; blend until chunky.
- Heat olive oil in medium saucepan several minutes over medium-low heat.
- Add garlic and 6 of the whole basil leaves; cook 2 minutes, stirring occasionally.
- Add tomatoes, sugar, and seasoning; bring to a simmer.
- Cook over medium-low heat 10 to 12 minutes or until thickened slightly, stirring occasionally and discard basil leaves.
- Toast muffins; place on baking sheet. Spread with tomato mixture and top with cheese.
- Broil 2 minutes or until cheese is melted. Top with remaining basil leaves.
Recipe by More With Less Today at https://www.morewithlesstoday.com/pizza-margherita-recipe/
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