You know how sometimes you crave a pizza? We were craving a pizza and we wanted lots of toppings. Lots.
What was used:
Boboli ready-made pizza crust. We used the thin crust this time.
For the toppings:
- Roma tomatoes, sliced
- Red onions, sliced thin…really thin
- Basil, a chiffonade….JANE!!!
- Mushrooms, sliced
- Garlic, peeled and sliced
- Fresh mozzarella
- Prosciutto, torn into pieces
- Roasted Pueblo chiles, seeded and chopped
For the olive oil base:
- Extra virgin olive oil
- Red pepper flakes
- Fresh basil
- Italian seasoning
Gather all of your ingredients.
Crisp up the prosciutto a little. Snack on a dozen few pieces to make sure they’re just so….quality control, you know.
Next infuse the oil for the base…
Spread the infused oil on the crust. Next start topping…
…onions, garlic, mushrooms, basil and Pueblo chiles.
…a layer of prosciutto…
…Roma tomatoes…
…add the mozzarella and sprinkle on the rest of the basil…
Into a 450° F oven for 8-10 minutes.
Yup, it’s ready.
Let’s eat!
What's To Eat Today? 
Oh.. MY G-G-G-G-G-G-GOD! Mrs. Beeeeeeeeeeeans! Even pizza?!!? Even pizza becomes a culinary masterpiece at your hand.
Not kidding. Every step of the way looks tantalizing! Even the oil infusion. You inspire me.
So..
Guess where I’m going. I’m going to buy what I need to do the same. Unfortunately, I can’t buy your skills; your talent. But I can buy the rest. I just have 2 questions –
1. Where do I find a chiffonade? And,..
2. Did you use a pyramid matt?
JANE! JAAAANE!! You ALWAYS make my day!! 😀
..Only after you make mine !!!!!!!
Boboli Is one of the items I sell so thanks for making it look so tasty! I love that stuff!
I love Boboli!
Uhh, you sell it? Like standing out on the street corner? Pssst, hey lady, I have some dough for you…
Seriously, Boboli rocks!