MARGHERITA PIZZA*



1 (14 oz.) can whole peeled tomatoes 
2-1/2 tablespoons olive oil (divided)
1 small onion, finely minced 
2-3 fresh clove garlic, finely minced 
1/2 teaspoon dry oregano
1/2 tablespoon dried parsley
1/2 teaspoon basil - (can use fresh about 1/3 cup)
1/4 teaspoon onion salt
4 ounces fresh mozzarella, grated

1 Refrigerated Pizza Shell

Preheat oven to 400 degrees

Sauce: In a medium skillet, heat 1 tablespoon of olive oil over medium high heat. Sauté onion for about 2-3 minutes or until soft. Stir in garlic and sauté for an additional minute. Add oregano, onion salt, parsley and stir to blend. Add tomatoes, breaking them up with a wooden spoon as your stir. Simmer lightly for 3-4 minutes.

Spread sauce over pizza crust and sprinkle with basil. Add mozzarella slices. Drizzle remaining olive oil over all. Lightly salt & pepper to taste. Cook on bottom shelf of the oven for 16 - 18 minutes or follow directions on the pizza shells. Thinner shells require about 10 minutes. 

Lightly coat the baking sheet with extra olive oil before baking.

* (1)  pizza serves 4 people - you may need to make (2) 

-SIDE DISH-

EASY CAESAR SALAD


1 bunch of Romaine lettuce
1 bottle Kraft Classic Caesar salad dressing
1/4 c. fresh-grated parmesan cheese
seasoned croutons 
salt and fresh-ground pepper


Wash lettuce and tear into bite-size pieces. Place lettuce in a salad bowl, and pour in desired amount of salad dressing. Stir to coat. Add parmesan and croutons, and sprinkle with salt and pepper. Add additional parmesan and croutons, if desired. Serve immediately.