• 1/4-1/2 cup of pizza sauce
• 1/2 cup (or more) freshly grated mozzarella
• 1/4 cup basil leaves
• 1 Tbsp olive oil
• 2 big tomatoes
• 1 tsp salt
• 1 tsp pepper

• Drizzle a little olive oil in a glass baking dish.  Slice two big tomatoes and arrange them in one layer in the glass dish.  Drizzle with a little more olive oil and sprinkle with salt and pepper. Roast for thirty minutes at 375°.
• Roll out the pizza crust and top it with your favorite pizza sauce (mine is my mom’s!) and add the mozzarella cheese. Top with roasted tomato slices and basil leaves.  Bake until the cheese turns a bubbly golden brown.  I love the combination of sweet roasted tomatoes and bubbly brown parmesan!  Allow the pizza to cool for five minutes before serving.

Caesar Salad Pizza:

• 1 romaine heart
• 12 anchovy fillets packed in oil (divided)
• 1/2 cup finely grated parmesan (divided)
• 3 garlic cloves (crushed)
• 2 egg yolks
• 2 tbsp + 2 tsp freshly squeezed lemon juice
• 1 tsp dijon mustard
• 2 tbsp olive oil
• 1/2 c vegetable oil
• 1/2 tsp black pepper
• 1/4 tsp salt (if needed)

• Add 6 anchovy fillets, 3 small crushed garlic cloves, 2 large egg yolks, 2 tbsp + 2tsp lemon juice and 1 tsp dijon to a blender.  Pulse until mixed.  Adding drop by drop to start, gradually blend in 2 tablespoons olive oil, then 1/2 cup vegetable oil; pulse until dressing is thick and glossy. Finally, add in 1/4 cup of finely grated Parmesan. Season with freshly ground black pepper, and a pinch of salt and more lemon juice, if desired. Can be made 1 day ahead.
• Cut romaine heart directly down the center, leaving the stem intact. Brush with olive oil and place on a grill for 5 minutes over medium heat.
• Roll out the crust, add a liberal layer of caesar dressing, sprinkle on parmesan cheese and add six remaining anchovy fillets.  Bake until the crust is golden brown.  Let cool for two minutes and top with shredded grilled romaine lettuce and serve.

Pesto, Pea, Parmesan and Artichoke Pizza:

• 1/3 cup of marinated artichoke hearts
• 1/4 cup of peas (fresh or frozen)
• 1/2 cup freshly grated parmesan + 1/3 cup thinly shaved parmesan
• 2 cups packed fresh basil leaves
• 3 cloves garlic (crushed)
• 1/4 cup pine nuts
• 1/2 cup + 3 tbsp olive oil (divided)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

• Add 1/2 cup parmesan cheese, 2 cups basil leaves, 3 cloves crushed garlic, 1/4 cup pine nuts, 1/2 cup olive oil and salt and pepper to a blender.  Pulse until smooth.  Add more olive oil, salt and pepper if needed.  Pesto should be thick, but pourable.
• Spread a liberal layer of pesto on the rolled out pizza dough.  Sprinkle on some shaved parmesan (set a few slices aside), peas (thaw first if using frozen) and artichoke hearts and bake until golden brown. Top with remaining raw parmesan and sprinkle with black pepper. Serve immediately.

Tips:

• Preheat your oven on the highest temperature for an hour before baking the crust.  It makes all the difference.
• Also preheat your grill for 5 or 10 minutes before grilling corn, lettuce and whatever else!
• Grab all your ingredients and place them on the counter before starting.  These four recipes offer a lot of variation so there are lots of ingredients, but they’re really pretty simple to throw together!

We tripled the dough recipe so we came up with even more combinations.  Some of our other favorites were the pesto, parmesan and roasted tomato pie or a pie topped with caesar dressing and artichoke hearts. Enjoy!