VeganMoFo 22: In Which I Eat The Whole Entire Thing.

Please allow me to express my deep and enduring love for the Vicolo organic corn meal pizza crusts. Synonymous with yumminess and with super-scrumptious! Every once in a while, I'll blog about these for dinner... but rest assured, I make them more often than I blog about them. Especially this summer, with all our amazing tomato bounty, we have enjoyed them with some regularity.

I have a special favorite way of preparing them... it's easy and super delicious. In addition to everything pictured here, you need some salt and some olive oil.

Here is my mise-en-place of everything ready to go!

First I press one big garlic clove onto each crust, then I pour a little touch of olive oil on. Maybe 1/2 - 1 teaspoon.

Then I use my special culinary fingers to spread the olive oil and garlic evenly around the crust.

Next I pile on lots of basil chiffonade. Sometimes I use even more than this. Tomatoes go on top! One last thing, before baking, I sprinkle on a little touch of salt.

Here's the first one from last night, fresh out of the oven, with the some of the last few purple cherokee tomatoes off our vines... and a few errant cherry tomatoes for decoration.

... and here's the other, made with good ol' Early Girl tomatoes, a plant that is still going strong.

These pizzas are so extremely simple and delicious, they are heavenly. It is not uncommon for me to eat the whole thing in one sitting. Last night, though, I was a good girl and also prepared a bountiful salad and a couple sundried-tomato sausages... so I had a couple pieces left over to enjoy for breakfast this morning. A less gluttonous couple could easily split one pizza, but we don't swing that way!