When I was planning my garden, I knew I wanted basil. I love how basil smells, I love pesto, and I especially love margherita pizza.
Brick oven pizza places are my favorite, and I always, always choose the margherita. I don’t even consider other options. I guess I’m a plain jane that way.
Now that we’re more than halfway through the summer, my basil is ready for use. It practically exploaded the other day. And since I’m always itching for pizza, I decided to throw together these DIY individual margherita pizzas.
Here’s what I did:
+one package wraps (I used the plain FlatOut wraps)
+jar of your favorite tomato sauce
+handful or so of basil
+tomato cut into slices
+pizza spices (We like the Penzys Spices pizza seasoning).
Lightly spray a baking sheet with cooking spray and lay a wrap on top of your baking sheet. Top with sauce, tomato, cheese, basil, and pizza seasonings (I use a heavy hand with the tomatoes and basil and a lighter hand with the cheese, but the ratios are all up to you.). Bake at 350 degrees for 10 to 15 minutes. When the cheese is bubbling and the wrap starts to turn golden brown, it’s ready.
Okay, how simple is that? I am pretty sure it took me less than 30 minutes total to whip up this dinner. While it might not be exactly like my favorite brick oven pizza place (looking at you Pizzeria Orso), it’s a good at-home option.