I'm participating in a MckLinky Blog Hop this week where you can share a favorite recipe. I thought it'd be a great time to share a favorite recipe using some of the yummy fresh tomatoes that are so abundant this summer.
Fresh tomatoes are one of my very favorite things about summertime. Jeff only plants about six tomato plants, but we get more tomatoes from them than we can possibly eat. This weekend I'm making homemade salsa with Nan to use up some of them.
Last Sunday night for the Sunday Night Supper at my mom and pop's house, I made a couple of Fresh Tomato Pizzas with Pesto. Everyone loved them. Even if you're not a pizza lover, try this recipe. The pesto as the sauce makes a world of difference. It's really, really good. Even cold leftovers the next day.
I doubled my recipe because I was making it as sort of an appetizer for a big crowd. This is all you need:
2 cups shredded Monterey Jack or mozzarella cheese ( I used a cup of each)
3 medium ripe tomatoes, peeled and thinly sliced
1 (2 1/4-ounce) can sliced, pitted ripe olives, drained
1/2 cup purchased pesto or Homemade Pesto (if you're really good)
Freshly ground pepper
1 16-ounce prebaked pizza shell
Spread pesto evenly over pizza shell. Place on large pizza pan or cookie sheet. Arrange tomato slices on top. Season with pepper. Sprinkle with olives and cheese. Bake in 425 degree oven for 10 to 15 minutes or until the cheese melts and the tomatoes are warm.
So easy and incredibly tasty!
Till tomorrow, Bon Appetit!