Last night was a lot of fun—good friends and family, lots of wine, a friendly game of poker, and of course, delicious food! Needless to say, I’m wrecked. I’m so tired, I can barely pry myself off the comfiness that is my family-room sofa. If it weren’t for this commitment to cooking something new each day, this would definitely be a night for takeout. Fortunately for me, however, I had some fore-thought the other day at the grocery store, and picked up some basil, fresh mozzarella, and fresh pizza dough. It was for a recipe called “Fresh Mozzarella, Heirloom Tomato, and Basil Pizza.” Of course, as with some of the ingredients I’ve needed the last two days, I was unable to find heirloom tomatoes at Shop Rite, and instead opted for my favorite—grape tomatoes. I also went with the small fresh mozzarella balls, rather than the larger single ball—mostly because they were on sale.
The recipe was fairly straight-forward to make, and I only diverged from the instructions in two ways. The first was that the recipe called for the use of a small food processor—which I don’t have. I used a blender, which did the job well enough, but it would definitely have been better if the basil, garlic, and olive oil could have been pureed enough to become a paste. The other change came from the use of the grape tomatoes—the flavor was wonderful, but the seeds created a bit too much moisture on the pizza’s surface, which then caused it to be messier then expected. Personally, the adults in our house—specifically my husband and I—both really loved this pizza. The overall flavor and intensity of the garlic was perfectly sublime, however it was a bit lost on my nine year-old son. His reaction upon taking his first bite was “Interesting [pause] but I don’t really like tomatoes.” Likewise, my fourteen year-old daughter didn’t like to olive-oil base, and thought it was a bit too greasy. I’ll definitely make it again, but next time I will follow the recipe to a T.