Thursday, October 28, 2010

Fresh Margarita Pizza

This is my version of the spectacular Margarita Pizza at Bucca de Beppos in Orland, Illinois.  Mine is great, but I will be the first to admit that theirs is amazing.  By keeping the ingredient's simple, you really get the intensity of the fresh basil and the creaminess of the fresh mozzerella.  Once you've tried this combination of toppings, anything more seems like overkill.  Sweet and simple is the key here.  Making this pizza at home tides me over until I can get back up there for theirs.  Not to mention that this is a "kid friendly" pizza to help make and to eat. 

1 pkg of crescent rolls
1 can (15 oz) pizza sauce
1 large ball of fresh mozzerella cheese (cubed)
bunch of fresh basil leaves (chopped)

-Preheat oven to 375*.  Unroll crescent roll dough (keeping it intact) onto a rectangular baking sheet (I prefer a stone, I think it helps things rise and crust up better).  Spread pizza sauce over dough keeping at least an inch or so away  from the edge.  Dot heavily with cheese cubes and bake for 10 -15 minutes (depending on pan and oven) or until cheese is melted and crust is golden brown. Remove from oven  and garnish with lots of fresh chopped basil.  Serves 4.  Enjoy!


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