Now how do you do justice to a tomato like this? You can stuff up beautiful produce by overelaborating. It’s hard to go past just a slice of sourdough toast, a drizzle of olive oil, and a beautiful, vine ripened Brandywine tomato in thick slices with salt and pepper. Tomato on toast for dinner – if you have real bread and a real tomato, you could elaborate a great deal without improving either the flavour or the nutrition.
I think a Margerita pizza is about as far as you can go without going backwards.
To do this in half an hour relies on you having sourdough or bread dough ready to go. I am in a rhythm of making sourdough every second or third day, usually my Oat and Linseed Sourdough. But although I will usually go for heavy wholegrain every time, I have to admit, for Margherita, I like plain, white pizza dough. So I just reserve a bit of starter in the morning, mix it with unbleached baker’s flour and a bit of salt to make a dough, stretch it out by hand to cover my pizza tray quite thinly (given that it will rise by at least double), and leave it covered with a clean tea towel on the kitchen bench for the day.
If you don’t do sourdough, you could use a yeast based dough – I’ve got a recipe in my Pumpkin, Feta and Caramelized Onion Pizza post, or you could just go with a plain, bought pizza base.
- A little olive oil, easiest spread with fingers, covering the whole base out to the edges, to give you a nice crisp crust
- A couple of cloves of garlic, crushed
- A little real mozzarella (the white kind) or bocconcini, torn, scattered over the base
- A real tomato or two, sliced and scattered over the base – not too much or it will go soggy, not too little because the tomato is the star
- Salt and pepper – this is important
- A little sweet basil, roughly torn and scattered
- A little drizzle of olive oil over the top