#basilpizza

With this simple skillet recipe, you can enjoy the classic flavors of Neapolitan Margherita pizza. Putting together fresh mozzarella, tomato sauce, and fragrant basil makes a quick and easy homemade pizza that's great for any pizza night.

Ingredients: 1 pizza dough ball store-bought or homemade. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 cup tomato sauce. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 1/2 cups fresh mozzarella cheese, torn into small pieces. Fresh basil leaves, for garnish. Grated Parmesan cheese, for garnish. Red pepper flakes, for garnish optional.

Instructions: Preheat your oven to 475F 245C. Place a 10-inch oven-safe skillet over medium-high heat and add olive oil. Once hot, add minced garlic and saut for about 30 seconds until fragrant. Stretch the pizza dough into a 10-inch round and place it in the skillet, pressing it up the sides to create a crust. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Sprinkle with dried oregano, salt, and black pepper. Scatter the torn mozzarella cheese over the sauce. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned. Remove the skillet from the oven, garnish with fresh basil leaves, grated Parmesan cheese, and red pepper flakes if desired. Slice and serve your Easy Skillet Neapolitan Margherita Pizza hot. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

With its crispy crust, creamy potatoes, and fresh basil, this Chickpea Flour Flatbread with New Potatoes and Basil pizza is a great gluten-free choice. It has just the right amount of flavors and textures to satisfy your pizza cravings!

Ingredients: 1 cup chickpea flour. 1 cup water. 2 tablespoons olive oil, divided. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 pound new potatoes, thinly sliced. 1/2 cup fresh basil leaves. 1/2 cup grated Parmesan cheese. 1/4 cup mozzarella cheese, shredded. 1 clove garlic, minced. 1/4 teaspoon red pepper flakes optional.

Instructions: Mix chickpea flour, water, 1 tablespoon of olive oil, salt, and black pepper in a bowl with a whisk until the mixture is smooth. 30-minute break for the batter. Set your oven to 450F 230C and put a 10-inch cast-iron skillet inside to heat up. When the pan is hot, take it out of the oven carefully and add the last tablespoon of olive oil. Move it around the pan to cover the bottom. Add the chickpea flour batter to the hot pan, and then spread the potato slices out evenly on top. Put the pan in an oven that has already been heated up. Bake for 20 to 25 minutes, or until the potatoes are soft and the edges of the flatbread are golden brown. Put it back in the oven for a few minutes, then top it with fresh basil leaves, grated Parmesan cheese, and mozzarella cheese. Add some red pepper flakes for some heat if you want. Put the skillet back in the oven and bake for another 5 to 7 minutes, or until the cheese melts and starts to bubble. Take it out of the oven, let it cool down a bit, then cut it up and serve.

Prep Time: 40 minutes

Cook Time: 30 minutes

cravings,