Fresh Tomato Pizza
1 pizza crust - whether from thawing a loaf of bread dough, box mix, or other.
3 large ripe garden tomatoes
3 tops of basil
3 garlic cloves
1/8 cup olive oil
1/4 cup shaved carrot strips (optional)
1 T lavender
1/4 cup yellow cornmeal
Start by preparing the bread dough, thaw it and stretch it to form a thin crust. Use the cornmeal to prevent it sticking to the pan.
Place the tomatoes in a bowl and cover with very hot water, let stand 5 minutes or so until the skins are losened. Remove the skins and drain the tomatoes. Slicely thinly and spread out on the cutting board so you can blot them with paper towells. This makes them contribute much less juice to the pizza and really makes a difference. Spread out across dough.
Chop basil and garlic, spread over and between tomatoes. Sprinkle carrots and lavender, then gently lace the entire surface with the olive oil.
Bake at 400F about 15-20 minutes, until light golden brown.
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