I've been trying some new things in the kitchen this year. The smell of fresh basil forced me to create a Pizza Margaurite recipe that has become a huge hit here at the Crouch House.
A very simple dough recipe contains just flour, water, salt and a small amount of yeast.
Garlic and oregano in olive oil is the only sauce on the thin-rolled crust, then fresh diced tomatoes (also from my garden).
Basil is plentiful, so load up the pizza with plenty of the sweet-smelling herb.
I roll the crust out on a pastry cloth and then place it on a 500 degree pizza stone, spread on the garlic and oregano oil. Layer on the tomatoes, basil and thin slices of mozzarella.
Bake the whole thing at 500 degrees for 7 minutes, slice it up and serve immediately...yum!
Oh, yeah, I also used a few of my tomatillos and some cilantro to make a green salsa. We will be trying out some enchilada recipes with that this week...stay tuned.
P.S. If anyone would like chilies, jalapeños or green peppers, PLEASE come and get some; and don't forget raspberries...loads of raspberries ripe for the picking.