A delicious way to take
advantage of your summer garden's bounty of red ripe tomatoes.
Summer Delight
Pizza
1 Italian flatbread (such
as foccacia)
1 (8-ounce) package soft goat cheese
4 medium-sized vine-ripened tomatoes, seeded and chopped
1/4 cup chopped fresh basil leaves
2 tablespoons extra virgin olive oil
4 cloves garlic, finely minced
1 large bell pepper, cored, seeded and thinly sliced
1 medium red or white onion, thinly sliced
1/2 cup Kalamata olives, pitted and chopped
1/2 cup sun-dried tomatoes, packed in oil, drained and sliced
Kosher or coarse salt and freshly ground black pepper to taste
Preheat oven to 425*F
(220*C). If you have a pizza stone, place in the oven to heat.
Place flatbread on an
ungreased baking sheet without sides (or use the bottom of a
baking sheet). Spread goat cheese on top bread.
Combine tomatoes, basil,
olive oil and garlic; spread over goat cheese.
Top with bell pepper,
onion, olives, and sun-dried tomatoes. Season to taste with salt
and pepper.
Carefully transfer pizza
to oven and place atop hot pizza stone, or place baking sheet
directly in oven without a pizza stone.
