For the second pizza I had New Jersey grape tomatoes that I placed in a frying pan with extra virgin olive oil and seasoned with salt and pepper. Using a micro-plane, I shaved a clove a garlic into with the tomatoes and cooked them until the tomatoes burst, creating bit of a sauce. I also tossed in some basil chiffonade. As some of the tomatoes didn't burst open, I crushed a few with a potato masher. I topped this pie with mozzarella and cooked both on my grill. Mmm...were these delicious! Though the goat cheese was good, another brand of goat cheese would have made a better contrast against the fig jam. However, there were no leftovers.
Sometimes trying something different opens up a whole new world on a familiar food.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.