As the summer draws to a close the smell of the ripe heirloom tomatoes at the farm stand grows heavy. On late summer evenings I like to make what I call the "easiest pizza ever". Growing up when my mom was hurried and pressed to make dinner she would whip us up these cute little pizzas on an English muffin.
I tried them a couple of times when the girls were little, but as my desire accelerated for crusty bread and ripe from the vine tomatoes so did my zeal for a little more grown-up version of an easy little pizza.
I love this time of year, things are starting to get back in order. I'm concentrating my efforts on catching up on work and planning what's left of this year.
Only thing that could make life any better is a ultra tasty, exceptionally easy pizza.
1 loaf herbed focaccia bread (I like the herbed ones at Trader Joe's, but you could use a plain one too)
Garlic Olive Oil (most stores carry it now)
10-12 ounces sliced mozzarella cheese
4 heirloom or really ripe tomatoes, sliced and cut in half
5 or 6 basil leaves, chopped
Preheat the oven to 375 degrees F.
Slice the focaccia bread in half horizontally and drizzle with a couple teaspoons of the garlic olive oil, place both halves on a baking sheet.
Cover each half with sliced mozzarella and then place a layer of tomatoes on top, sprinkle with salt and pepper and sprinkle basil over top.
Bake for 15 minutes or until cheese is melted. Cut into squares.
Sometimes I will make half with fresh tomato and half with pepperoni or whatever the girls are feeling like at the time.