Margherita Pizza

All New Complete Cooking Light Cookbook, p 302

1 (10 oz) can refrigerated pizza crust dough
Cooking spray
1t extra virgin olive oil, divided
1 garlic clove, halved
5 plum tomatoes, thinly sliced
1 c shredded mozzarella cheese
1 t balsamic vinegar
1/2 c thinly sliced fresh basil
1/8 t salt
1/8t pepper

1. Preheat oven to 400.
2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 13x11 inch rectangle. Bake for 8 min. Remove crust from oven; brush with 1/2t oil.

Rub crust with cut side of garlic (I use the jarred chopped garlic, so just sprinkled it all over; we love garlic).
3. Arrange tomato slices on crust, leaving a 1/2 border,
sprinkle evenly with cheese. Bake for 12 min or until cheese melts and crust is golden.

4. Combine 1/2t oil and vinegar, stirring with a whisk. Sprinkle pizza evenly with slice basil, salt, and pepper. Drizzle vinegar mixture evenly over pizza.

Cut into 8 rectangles.

As you might have noticed, we loooove pizza around here. I loooove all things basil, mozzarella, and tomato. I also looove all things easy. So this was a good recipe for me to try.

This was really easy, which I like. I was nervous about the not homemade crust, but it was good. I couldn't get the vinagrette to spread evenly, so the parts with it were much better than the parts without. I'll probably make this again, but with some modifications--either the same way but with different toppings or with a homemade crust.