CookingWithPam ... Simple Summer Pizza recipe from the kitchen of Pamela Rice Hahn

	The Orgasm Recipe Collection #1 (complete with pictures): Simple Summer Pizza
			The secret to this recipe is sweet vine-ripened tomatoes, fresh from the garden. (Thank God for my sister-in-law Ann Rice and her tomato "crop.") Other than that, you'll be amazed at just how easy this delicious pizza is to make. Delicious enough to induce.... (Well, you read the title.)
	The second secret to this recipe is extra-virgin olive oil. Trust me. The pizza just won't be the same without the added dimension of that flavor. Other than that, all you'll need to make two or three, single-serving-sized pizzas are: Flour or corn tortillas Medium to large fresh tomato Extra virgin olive oil Dried minced garlic Oregano Basil Parsley Grated mozzarella cheese Dash sugar Sea salt to taste Optional: freshly ground pepper Instructions: Preheat the oven to 400-450°F (or better yet: keep the kitchen cool and preheat your grill!). Prepare your "crusts" by brushing a little extra virgin olive oil (only about 1/8 to 1/4 teaspoon per crust) over one side of each tortilla. Place the tortilla oiled side down on a cookie sheet. Now comes the most difficult part of this recipe: Peel the tomato. (You'll save yourself a tremendous amount of time if you first plunge the tomato into some boiling water, then using a slotted spoon, remove the tomato and hold it under some running cold water.) Once you have the tomato peeled, dice it holding it over a small bowl so that you catch all of the juices. To the diced tomato, add a pinch of sugar, the salt, one teaspoon of extra virgin olive oil, and the pepper, if you're using it. (I'm not a pepper fan. I think this pizza is perfect without the pepper, so you're on your own if you disagree and want to add it.) Divide the tomato mixture over the top of the two or three tortillas. (The number of tortillas will depend on the size of your tomato.) I usually spread the juices across the "crusts" first, making sure to get this "sauce" out to the edges. Then I divide the diced tomato between the tortillas. Sprinkle the tops of the diced tomato mixture with a generous amount of dried minced garlic. Add basil, parsley, and oregano to taste.
			You should now have a pizza that looks like this.

Top with grated mozzarella cheese.

Bake for 3 to 5 minutes, or until the cheese bubbles.

You should now have pizzas that look like these.

Get creative! If you grow your own herbs or garlic, or have access to fresh, substitute those for the dried variety called for in the recipe. If you have some roasted garlic on hand, spread some across the "crusts" before you add the fresh tomato sauce.

I've created these pizzas using everything from drained canned tuna to leftover sliced chicken. As with any pizza, the toppings are up to you. They're great with diced red onion or scallions, chopped peppers -- the variety is up to you and your taste, olives, Parmesan cheese (freshly grated, of course), pineapple and ham, or anything else your little heart desires.

The important thing when it comes to these pizzas is to keep 'em simple! You want to spend as much of your time enjoying what remains of the nice weather outside as you can.

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(No artificial sweeteners used in the recipes -- anywhere, anytime!)
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