Here's a recipe I tried yesterday that I'd like to share with you as we all liked it very much.
. a pizza dough or a Pepperidge Farm puff pastry sheet
- a basket and a half of cherry tomatoes, cut in half (12-15)
- 1 ball fresh mozzarella in water, diced
- 1 garlic
- 1 tsp fennel seeds, crushed with a rolling pin
- olive oil
- salt and pepper
- basil leaves
Preheat your oven at 425 F.
In a very hot skillet, add oil, cherry tomatoes, garlic chopped (as much as you like), salt and pepper and sauté tomatoes until they are breaking down (between 3-5 minutes). Transfer to a large bowl and add fennel, more garlic if you like. Take a fork and crushed tomatoes in the bowl, leaving some large chunks intact. Mix with cubes of mozzarella (adjust mozzarella to the size of your pizza). The Pepperidge sheet will give you a pizza for 2 persons (2 slices each).
Roll the dough with a little bit of flour to the shape you like. Fold over edge to make a nice border. Take a fork and make tiny holes in the crust. Spread the preparation on the crust and bake in the oven for 25 to 30 minutes on the top rack. GArnish with basil leaves.
Delicious to serve with Arugula salad.