Pizza Margherita

Despite all the bemoaning of my non-Martha Stewart-ness, I did perfect my pizza margherita recipe. And for under $10. That means I can pick up a Yellowtail Merlot at Publix and still come out ahead of Pizza Hut. I wish I had taken a picture before tearing into it because it was beautiful.

Here's my cheap and easy Pizza Margherita:

pizza dough from Publix bakery (sorry, KS)
1 can petite diced tomatoes
2 cloves garlic, minced
1/2 a small onion, finely chopped
red pepper flakes
handful of fresh basil leaves, divided
olive oil
fresh mozzarella (from the deli), 8 - 10 ounces

Take the dough out of the fridge to rest while you make the sauce. Usually needs to be out for an hour or so. Preheat oven to 425.
In a saucepan, heat olive oil. Add onion, garlic, and red pepper flakes. Saute till tender. Add tomatoes, a Rachel Ray teaspoon of kosher salt and sugar, fresh ground pepper. Let simmer for 20 minutes, breaking down the tomatoes slightly with the back of a wooden spoon. Add chopped fresh basil, let simmer a bit more, and then remove from heat when most of the liquid has cooked down. Taste and adjust seasonings.

Roll out dough thinly and place on pizza pan. Add sauce and thinly sliced mozzarella. Tear the remaining basil leaves and sprinkle around. Bake for 20 minutes at 425 or according to dough directions.

Yum! Though, you know, some days I just want a slice of Pizza Hut artery-clogging MeatLover's pizza. Mmm, tonight's dinner?