This is my favorite type of pizza. Just simple ingredients: creamy mozzarella, rich tomato sauce, salty parmesan and sweet basil. It’s great. Some call this Pizza Margherita. I call it Top Shelf Pizza, and apparently The Grove does too. The Grove is a restaurant located in Westlake Hills. They have a few gluten-free friendly options, including gluten-free pizza (Gluten-Free Kneads crusts). On rainy days, or days when I’m feeling just plain lazy, I love to call in orders to-go at The Grove. I often order their Top Shelf Pizza. Comforting, simple and delicious.
Top Shelf Pizza
Makes 2 pizzas
- 2 gluten-free pizza crusts
- 1/4- 1/2 cup simple tomato sauce, per pizza
- fresh mozzarella slices, cover the whole pizza
- 1/4 cup freshly grated parmesan cheese, per pizza
- 20 basil leaves, chiffonade, about 10 per pizza.
Pre-heat oven to 425 degrees Fahrenheit. Place pizza crusts on cookie sheet or pizza pan. Top pizza crusts with tomato sauce, mozzarella, parmesan and basil. Bake until cheese is melted and crust is golden brown, about 10 minutes.
This is the second recipe installment for The Gluten-Free Pizza Fest 2011, hosted by ATX Gluten-Free. All pizza crusts kindly provided by Gluten-Free Kneads. Find where they are sold in Austin, or buy online here.