Grilled Pizza

1 can (28 oz.) crushed tomatoes
sliced mozzarella
2 Tbs. dried oregano
2 garlic cloves, minced
pizza crust
basil leaves

You can make a pizza crust for this if you want to, but I failed miserably at grilling dough (it fell through the slats of the grill and stuck miserably). The pre-made crust worked wonderfully. Alternatively, you could make a crust and bake it until it is almost done... Anyway, the sauce for this is super simple:

Cook the garlic in olive oil until just fragrant and translucent. Add the crushed tomatoes and oregano and heat to boiling. Reduce heat and simmer for 15 minutes, or until the sauce thickens slightly.

Meanwhile, brush both sides of the crust with olive oil and place on a medium grill. Grill one side until it starts to brown and flip it over. While the bottom cooks, top the other side with the sauce and the sliced mozzarella. Grill until the bottom is brown and crispy and the cheese is melting on top. Garnish with basil leaves.

Makes 2 Servings

Inspired by Martha Stewart's Everyday Food July/August issue

My husband and I adore this sauce. It sounded like nothing special but once we tried it we couldn't get enough! So much flavor for so few ingredients. Enjoy!

Spaghetti Puttanesca

Coarse salt and freshly ground pepper
1 lb. spaghetti
1 Tbs. olive oil
3 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
1 can (28 oz.) crushed tomatoes
2 Tbs. capers, drained and rinsed
1/2 C. kalamata olives, pitted and chopped

Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente. Drain pasta; return to pot.

Meanwhile, heat oil in a large skillet over medium. Add garlic and red pepper flakes. Cook, stirring, until garlic is fragrant but not browning, about 2 minutes. Add tomatoes, capers and olives. Bring to a boil; reduce heat to a simmer. Cook until sauce is thickened, stirring occasionally, 5 to 10 minutes.

Add sauce to pot and toss with pasta to combine; season with salt and pepper. Reheat over medium-low if necessary before serving.

Serves 4 to 6
Prep time: 10 minutes Total time: 30 minutes

From Martha Stewart's Everyday Food Cookbook