Pizza di Bufala

My weekend festivities left me inspired to make homemade pizza.  Cuz, you know, I hadn’t already eaten enough for 10 people in those few days!

My inspiration came in the form of organic heirloom tomatoes. 

Conveniently I already had a super-duper batch of pizza dough on hand.

While visiting a lovely organic market with my friend Rhyanon this past weekend she told me of this awesome local Mozzarella di Bufala from Natural Pastures.  I’d never seen it before but I think it was fate that my local supermarket had one container left when I was shopping.

We encountered this cheese a couple of times during the Feast of Fields.

So I had tomatoes, mozza, and crust…all I needed was fresh basil!

The flavours really did all of the work.  All I did was make a thin crust, add seasoned tomato paste, and make the toppings all pretty.

Sprinkled with fresh parmesan and cracked pepper, and baked away on my Pampered Chef pizza stone for about 12 minutes at 450 degrees.  (I just tap the crust to see if it’s at my desired crispness.)

The buffalo mozzarella gets hot and melty, yet firm.  The tomatoes are juicy and deeeeelish.  Fresh basil becomes crispy and chewy.  And the crust is just the way I like it…soft with a crusty shell.

This, dear friends, is why I can never order delivery pizza. 

Note: It was the absolutely amazing fresh tomatoes that made this meal.  If I were using a lesser tomato I may likely have had to bump up the flavour using other veggies, herbs or a homemade sauce.  This is why I will cry when this year’s long lasting tomato season comes to an end…soon. :(