It’s my deeply and fondly held belief that Mondays should = margaritas.
I know, I might be alone in this belief.
But hear me out…
Come Friday, those of us working the established Monday to Friday 40 hour a week work (or even those of you who don’t but have spent the entire week slaving away for yourself or someone else), 5pm hits and we hit the bottle. Maybe not hard but a glass of wine, an ounce of scotch or an ice cold beer makes its way down our thirsty, exhausted gullets and we toast the arrival of the weekend. Whatever your weekend is.
And you know what? It feels damn good son!
But then the weekend slips away and Monday rears it’s ugly-ass head – we go back to work. We begrudgingly relegate our weekend to the man. Suffering from a case of the Mondays, we strap on our uncomfortable shoes, our day is hectic, filled with stresses that accumulated over the weekend when we weren’t there and there isn’t enough coffee in the world to wake us up.
Maybe it’s this day… this Monday… that needs a release. A little fun. A little margarita. Oh yes.
Now, you could go this particular route…
…Or you could make pizza. And with a lack of tequlia in the house (I know, right? shame!), I opted for bread and cheese.
Margarita pizza is super – and it only gets better with high quality ingredients. I know it’s tempting to lame-out and get the pre-packaged stuff when it comes to the ‘za, but if you want something that’s gonna really make your day better, start from scratch. And better yet, find the last of the organic Summer tomatoes at your local farmer’s market to make the sauce – so. much. better. I also used Buffalo Fresca – it’s like mozzarella but a little more tangy. Holla!
Lastly, it may do you well to make the dough and/or sauce the day before – it’ll make dinner on a week night much quicker.
Homemade Margarita Pizza Recipe
- Yield: 1 pizza
- 1 Batch of Scratch Pizza Dough (if you’re really in a pinch, you can find pre-made pizza dough with natural/whole ingredients at quality grocery stores).
- 2 Lbs of Roma Tomatoes, chopped.
- 1 Onion, peeled & diced.
- 5 Cloves of Garlic, peeled and chopped.
- Handful of Fresh & chopped or 2 Tbsp Dried Italian Herbs (basil, marjoram, oregano, sage, etc…) + Extra Handful of Fresh Basil Leaves.
- 1 Large Ball Buffalo Mozzarella or Fresca.
- Extra Virgin Olive Oil.
- Coarse Sea Salt & Fresh Cracked Black Pepper.
- Dried Chili Flakes or Chili Oil to serve (optional).
- Heat a couple good glugs of olive oil in a large stock pot over medium-low heat. When hot, add the onion and stir well. Allow to soften – approx 5 minutes – and add the garlic. Stir constantly until fragrant. Toss in the tomatoes and herbs save for the extra basil leaves. Season well with salt and pepper and stir until well mixed. Cover, turn the heat to low and let simmer for an hour or two until the tomatoes have broken down and it smells fabulous. Stir occasionally.
- Once the sauce has reduced, taste and add more salt and/or pepper if necessary. Blend that shit up until smooth. I used this handy dandy machine – but a blender or food processor will do just fine. Set aside.Turn on your oven to 450 degrees F and place cheese in a strainer to drain any excess liquid.
- Lay the pizza dough on a lightly greased & floured pizza pan.Spoon a real good helping of the sauce you’ve just made all over the base. Add lots. It’s good.
- Roughly tear the cheese and place all over the pizza. Season lightly and place in pre-heated oven.
- Bake in the oven about 20 minutes or until crust is golden and crispy and the cheese is oozy and gooey. Remove from the heat and top with the fresh basil leaves.
- Throw on a big chopping board and place in the center of the table with the chillies if using and a pair of (clean!) scissors or two – let people cut the pieces they want.