Pizzeria a Kellyia!

During a trip to Italy this past summer I had the best PIZZA! Actually, BEST is an understatement, it was mouth-watering and so delicious I sometimes contemplate booking a flight back to Rome, with the sole purpose of going to Trastevere to have that pizza. 


Ever since we indulged in that pizza my dad and I have been on a mission: find a restaurant or a recipe that is comparable... The simplicity of the Italian pizza has been nearly impossible to duplicate, however the other night in an attempt to make a Margarita pizza,(with little time...) I had my first experience with pre-made Pillsbury dough. It was a success! 

I hope you try out this EASY recipe and I will continue to post my many attempts at making a traditional Italian pizza. p.s. I'm now accepting donations to fund a pizza brick oven to continue my research! 

INGREDIENTS

1 can (11 oz) Pillsbury refrigerated thin pizza crust

1 jar (8 oz) pizza sauce ( I used the Trader Joe's Pizza Sauce and added Fresh Basil)

6 tablespoons fresh chopped Basil

1 Package fresh Mozzerella cheese, (best if you use the fresh kind that comes in water)

Optional: 1/2 package of Pepperoni

Directions:

• Heat oven to 400 F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Also place a pizza brick in the oven if you have one, this will help with the heat.
• Spead pizza sauce evenly on the crust, (I used less then half the jar)
• Sprinkle half the basil into the pizza sauce, then add toppings.  This time I made a half Margarita and half Pepperoni pizza... I did this by slicing the fresh mozzerella and plaing them aboout a half inch apart. the pepperoni side i used shredded mozerella and then placed the pepperoni on as you can see in the picture.
• Last step: Spinkle remaining basil ontop of pizza topping then place in the oven.
• Bake the thin crust 9 to 13 minutes, or until crust edges are golden brown and cheese is melted

 

yummy pizza, although not from Italy it was still deliziosa!