Sometimes all you need to do is go with a classic. The first image I picture when I hear the word “pizza” is slices of fresh mozzarella, leaves of basil, and tomatoes on top of a pizza. Margherita is the ultimate pizza that showcases fresh, delicious ingredients.
When I was shopping in Trader Joe’s for the ingredients to my pizzas, I was going to buy Campari tomatoes. They have a great flavor and always taste like they’re right from the vine. BUT I quickly saw this little guys: mini heirloom tomatoes.
Now, make a mini of anything and I immediately gush. Yes, even over tomatoes. Seriously though, how can you resist these?
I picked them up because I knew that sliced in half or thirds (depending on size), they would look adorable on my pizza. (Bonus: they tasted delicious too.)
1 grilled pizza crust
½ carton of Mini Heirloom Tomatoes (or use 3-4 small tomatoes)
8 oz. of fresh mozzarella (I used low moisture part skim)
Handful of basil leaves, washed
1 large clove of garlic, minced
1 tbsp. extra virgin olive oil
- Slice the tomatoes into halves or thirds, depending on the size of the tomatoes.
- Slice the mozzarella into ¼” slices (about 7 or 8 slices).
- Bring all of your ingredients out to the grill when you’re ready to top your pizza!
- Lay the mozzarella down onto the pizza in a nice pattern so it’s spread evenly and looks pretty.
- Scatter tomatoes and basil across the top evenly (I tore the bigger leaves of basil).
- Sprinkle with the minced garlic clove. Close the lid!
- After a minute or so, take a peek. Is the mozzarella melting? Yes? Okay, turn the heat up to medium and keep an eye on the bottom of the crust so it doesn’t get overdone.
- Slide off the grill, drizzle with olive oil to finish, slice, and serve!