One of my favorite summertime meals is this easy to make Margherita pizza. It can be made in just over 20 minutes once you've done it a few times and, with a backyard garden, can be made cheaply and organically.
Step 1: Is It Getting Hot In Here Or Is It Just Your Oven?
Preheat your oven to 450 degrees F (or 232 C if you live just about anywhere in the world besides America).
Gather your tools and ingredients. You will need the following:
1Medium sized tomato
6-8 Fresh basil leaves
1 hunk of mozzarella cheese (or you could buy the preshredded, you'll need at least 3/4cup but I suggest a full cup)
1 12" pizza crust (I wimp out and buy the premade kind)
2 to 21/2 tablespoons of Extra Virgin Olive Oil (for a little more flavor try infusing your oil with something like garlic or basil)
White pepper (no set amount, I never use the same amount twice)
1 cutting board
1 vegetable knife
1 pizza cutter
1 cheese grater (only if you have a hunk of cheese, not store bought preshredded)
1 Oven (duh)
Step 2: Lube Job
Next we need to make sure that our dough cooks correctly by adding some olive oil to the surface of the crust. This will also add a bit of flavor to the medley (more or less flavor depending on whether or not you've infused your olive oil with any herbs or spices). Pour anywhere from 2 to 2 1/2 tablespoons of your oil onto the crust. Spread evenly with the back of a spoon, a basting brush, or use my favorite method: your hand.
Step 3: Secret Ingredient (Hint: It's not really secret)
One thing that remains a tradition in the Chandler family is using White Pepper over the standard black pepper or peppercorn melange you see most often. It just tastes better people! I'd recommend using whole peppercorns and grinding them out yourself for full flavor, but the canned stuff will work as well. I will typically put 3 to 4 full twists of the grinder onto the crust for a nice zip that is oddly subtle (for pepper).