As I write this I am sitting out on a our little deck listening to some girls splashing around in their paddle boat in the water below, relishing the warm weather sounds and unexpected sunshine. (Not to mention VERY much relishing in a successful transfer of two sleeping boys from the car to their beds. )

This Margherita Pizza recipe is so perfect for spring and summer as it cooks in minutes and feels fresh and light. You can adapt it to a dinner portion by doubling it or a quick and easy appetizer. That’s  all I can say for right now, because I need to get back to enjoying some me time. I hope you get some this weekend too!
XO, Bree

Here’s What You Need:
Extra virgin olive oil
1 large fresh rip tomato, sliced
Palmful of basil, torn into small pieces
Handful of reduced fat shredded mozzarella
Grated parmesan
Salt + Pepper
1 piece of flatbreadd or naan (I like the Archer Farms Garlic Naan from Target)

Here’s What You Do:
Preheat the oven to 400. Drizzle the flatbread or naan with a little olive oil and then add a small amount of mozzarella, the sliced tomatoes,  and torn basil pieces. Drizzle with a tiny more olive oil and bake for about 6 minutes. Broil for 1 minute if you wish. Sprinkle with parmesan and salt and pepper and serve.

Kid Tip:
 My boys have a serious hang up with tomatoes, so I would take off the tomatoes on their portion and sub in turkey pepperoni, which they love.

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