Very Nice, BUT... here's what I added/changed:
Balsamic Vinegar
2 cloves Roasted Garlic (not raw)
Fresh diced Basil (more)
Vidalia diced Onion(sweet)
Since Parmesan is very strong, I halved the amount and used ONLY freshly grated Aged Parmigiano Reggiano Parmesan and the other half I used Freshly grated Pecorino Romano.
On the bread I:
Quickly toasted the bread on high heat on each side for 90 seconds (this gives you a very nice texture of crispy outside with a pliable inside (which keeps the toast from "shattering" when bitten. Plus the bread still has a nice flavor.
And Most Important:
Use San Marzano Tomantoes instead of Romas... they have much more flavor and are Sweeter than romas. This really gets your taste buds going with the contradictions of flavors. If you can grow and use them from your garden, Even better!
If you want mini pizzas: do the MooseArella thingy.
I have read many variations and all are very good!
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