Last week I extended my already long Memorial Day weekend a little further by taking a few days off from work and headed to the south. I spent my weekend one of the best ways possible by visiting my brother and sister-in-law in Charleston, South Carolina. We had a great time and I was truly spoiled! From great food, to a music festival at a tea plantation, to paddle boarding and BBQ—it was an unforgettably fun weekend.
We packed so much into such a short amount of time that I was quite tired by the end of it all. I had a late flight back on Monday and didn’t have much time to recover until Tuesday after work. By the time I worked out, got groceries and got home it was already late. I didn’t want to cook a complicated meal that would take an hour or so from start to finish. So, I resorted to one of my favorite semi-homemade favorite dishes to make: PIZZA!
I had been having a craving for pizza for a while now but didn’t want to order one. Sure those are convenient and easy but I can make one just as good, if not better. Making crust from scratch would have been the ultimate, but like I said, I wanted quick and easy so I went with the classic store-bought Boboli Pizza Crust. The rest of this recipe is inspired by one that I found in an old Cooking Light Magazine I had kept over the years. It is a Tomato Basil and Feta Pizza.
1 Boboli Pizza Crust
2-3 Roma Tomatoes, sliced
Chopped Basil, as much as desired
4 oz. Feta Cheese
2 Tbls Olive Oil
3-4 tsp. Minced Garlic
1). Preheat oven to 500 degrees
2). Place crust on pizza pan, drizzle olive oil evenly over crust. Next spread minced garlic evenly over crust. I just used my fingers to spread it around; you can do the same or use the back of a spoon.
3). Place tomatoes on crust; sprinkle on basil and feta
4). Bake at 500 degrees for about 20-30 minutes or until crust is golden and cheese is slightly melted.
5). Once baked, take out of oven and let rest for about 5 minutes before slicing.
This recipe was great and the pizza turned out delicious. I had never had feta on a pizza before and when I initially read the original recipe I was quite intrigued. The first bite I took satisfied my curiously as the intense flavors of the garlic and basil just melted in with the flavor of the feta. I absolutely loved this pizza and hope that you take the time to enjoy it as well.
In the coming weeks I hope to share some great new recipes with you that will highlight some of the summer produce the valley is growing, some dishes to make that will help keep your kitchen cool during the summer heat, and revisit my trip to the south as I try to recreate some of the delish things I ate including Gouda Grits!