PIZZA MARGHERITA

Prep
5 Minutes
Cook
15 Minutes
Serves
6
Print

Ingredients

  • 1 can (14 oz.) whole tomatoes, with 1/4 cup of the juice reserved
  • 2 tablespoon olive oil
  • 2 garlic cloves, minced
  • 10-12 large fresh basil leaves, divided
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • Few dashes black pepper
  • 6 BAYS® English Muffins, any variety, split
  • 6 ounces fresh mozzarella cheese, sliced

Instructions

  • Place tomatoes and reserved liquid in food processor or blender; blend until chunky. Heat olive oil in medium saucepan several minutes over medium-low heat. Add garlic and 6 of the whole basil leaves; cook 2 minutes, stirring occasionally. Add tomatoes, sugar and seasoning; bring to a simmer. Cook over medium-low heat 10 to 12 minutes or until thickened slightly, stirring occasionally. Discard basil leaves.

  • Toast muffins; place on baking sheet. Spread with tomato mixture and top with cheese.

  • Broil 2 minutes or until cheese is melted. Top with remaining basil leaves, either torn or Chiffonade cut (See Tip).

  • Tip: To Chiffonade cut basil, stack 4 to 5 leaves. Roll tightly; cut crosswise with chef knife into thin strips.
PIZZA MARGHERITA