We had Individual Pizzas made with fresh buffaletta mozzarella, ripe tomatoes, home-grown basil, and a great marinara sauce on a fresh-oregano spiked crust, with spring greens salad.
The carnivore was happy.
I'm including some food porn for your discerning eyes and the recipe. If you're not eating gluten free, then you'll need to alter the crust recipe by halving the water and kneading the dough instead of beating it. You'll also benefit from allowing it to rise a bit.:
Basil and Tomato Pizza
With Fresh Oregano-Seasoned CrustThis pizza is really fresh and delicious, and a great way to use fresh herbs. This pizza makes growing your own herbs worth it! Fresh herbs, real mozarella cheese, and ripe, sliced tomatoes bring new authenticity and flavour to an old favourite. For a real taste sensation, move the pizza to a hot grill after the initial cooking of the crust.
2 cups warm water
1 Tbsp yeast (or 1 package)
1 Tbsp sugar
2 ½ cups Better Batter Gluten Free Flour
½ cup cornmeal
½ tsp salt
2 Tbsp olive oil
1/4 cup each finely chopped fresh oregano and grated parmesean cheese
12 oz fresh whole milk mozzarella (the fresher the
better, water packed is best)
1 handful fresh basil leaves
3 small italian tomatoes, very ripe
1 or 2 cups of marinara, pizza, or tomato sauce
Preheat oven to 350 degrees. Line cookie sheets/baking stones with parchment paper or oil a stonewear pizza pan.
In a bowl, combine the water, yeast and sugar, stirring to dissolve. Let sit 5 minutes. Add the rest of the ingredients and beat at high speed for 3 minutes.
Spread batter onto prepared pans to make 6 inch pizza rounds.
Bake for ten to fifteen minutes, or until crust is slightly puffed and light brown.
Top crusts with 1/4 to 1/2 cup marinara sauce, then scatter 3 oz cheese over the top of each pizza. Top with tomatoes and basil and either bake or grill over medium high heat for another 5-6 minutes.