The Best Pizza Ever

I hate blow my own horn,

but anyway, tonight I cooked the best pizzas ever. Yes, pizzas, two of them.

I started with handmade crusts. Simple. Flour, water, olive oil, salt, yeast, a little cornmeal for crunch.

Then oven roast some tomatoes. Core them, slice them in half, seed them. Drizzle with olive oil, balsamic vinegar, rosemary, minced garlic, salt, and pepper. Into the oven until nicely caramelized.

Meanwhile slice the top off a head of garlic, drizzle it with olive oil, wrap in foil, and pop it into the oven with the tomatoes.

Take everything out of the oven and crank the heat as high as it will go.

Roll the pizza dough out into two circles and crimp the edges.

Brush with olive oil. Top one with the roasted garlic. Into the oven they both go until nicely browned.

Top the plain one with the roasted tomatoes, pepperoni slices, and slices of fresh mozzarella. Back into the oven with that one.

Top the one with roasted garlic with fresh basil leaves and a sprinkle of parmesan. Into the oven with it.

When the cheese is melty and they’re nicely browned, out of the oven with them.

Serve with a nice caprese salad made with tomatoes and basil from your garden.

All so easy, and all so good!