Hold up. Who are the Rileys?
That would be us — me and Mikey and Teddy, of course. (Sorry, it dawned on me that some of you may not know our last name.)
Unlike a lot of couples our age, we have been known to frequent our kitchen for more than just the microwave. Our oven and stove get a lot of action. And we get good use out of our slow cooker, rice cooker (it’s a Pacific Islander thing) and food processor. You see, when you love to eat as much as we do, you find a lot of motivation to cook dinner. And by no means are we gourmet chefs. We just like to try a lot of different recipes. And then eat them.
Tonight’s dinner was no different. Behold, the tomato, olive and scallion pizza. The recipe has been brought to you by the folks at Real Simple magazine but made with our own special Riley twist (the cheese).
I love Real Simple recipes because they’re real simple. (Duh.) Their ingredient lists are pretty minimal, and the recipes always come out tasty. So for those of you too busy to make some magic happen in the kitchen, I dare you to try this recipe! We even simplified some of the steps by substituting pre-made pizza crust in place of the made-from-scratch kind that the recipe calls for. So it’s more than real simple. It’s really, really ridiculously simple. Here’s the recipe.
Tomato, Olive and Scallion Pizza
Makes 6 servings, 15 minutes prep time, 8-10 minutes cook time
cornmeal for the panuse Boboli’s whole wheat pre-made pizza crust 1 lb. pizza dough, thawed if frozenuse Boboli’s whole wheat pre-made pizza crust
- 2 beefsteak tomatoes (about 1lb.), thinly sliced
- 2 scallions, thinly sliced
- 1/4 cup pitted kalamata olives, halved
- 2 tbsp. olive oil
- black pepper
Heat oven to 450 degrees. Top the pizza crust with the tomatoes, scallions and olives. Drizzle with the oil and sprinkle with 1/4 teaspoon pepper. Bake until the crust is crisp, about 8-10 minutes. To add the Riley twist, sprinkle 1/2 cup shredded mozzarella cheese during the last four minutes of cooking. Because cheese is good.