Designer Bakery: Margherita Pizza

I've been doing good on the cooking lately, not so good on the blogging. But here's a quick post on a meal from last week. Brian and I became a fan of making pizza at home once I got these handy little cast iron skillets from my mom for Christmas a few years back. Turns out they were a screaming deal at a Mervyn's going out of business sale, and she probably got them for about $5.00. They only came in a set of two, and I wanted at least four, so I did a search and found them online at Bed, Bath and Beyond. I bought an extra set, and we've enjoyed pizza night ever since. (Although, I just checked and they don't have them at Bed, Bath and Beyond any more, but I found them here, on Amazon.) These pans make the best pizza crust, and we've made a variety of kinds too. Some times it's clean out the fridge and use whatever toppings we have, and then sometimes we get fancy.

Last week was a fancy pizza of sorts, but another Cooking Light inspired recipe. I found this recipe for margherita pizza and Brian agreed it sounded good. Our favorite pizza to go out and get is BJ's, half BBQ chicken, half sweet pig. On both of those pizzas they put stewed tomatoes, so good. So for our margherita pizza I substituted the plum tomatoes for Italian stewed tomatoes. I also put some of the tomato juice on the crust along with the olive oil and garlic.

For the crust, the recipe calls for any old refrigerator pizza dough, might I suggest Trader Joe's pizza dough. It's super cheap and really good. (I have a recipe for home made dough, but that can be another post.) I even store the dough in the freezer and just let it thaw out the day I'm going to use it. Works like a charm. These pizzas were really good. I liked them more than I thought I would since they don't call for any sauce. Pretty healthy too!