Back in the day, I used to subscribe to at least four food magazines at a time. (The day in question here was when I was single, had no kids, no pets, and had a whole lot of reading time.)
I’d spend hours and hours reading my magazines — learning, taking notes, adding book marks, and getting culinary inspiration!
Here’s part of my food magazine collection in our coffee table! Doesn’t it make you want to cook? Or eat?
As life got busier and busier, I slowly let my food magazine subscriptions go, and now I subscribe to one magazine each year. This year it’s La Cucina Italiana — which I have always adored!
Last weekend when my husband and I went away for our anniversary, I was so excited to have some time in the car with my magazine! Honestly, it was like spending time with an old friend!
I read about a pizza called Sorrentina, a pizza that got its name from the famous lemons of Sorrento, Italy.
- ½-pound of your favorite pizza dough (see notes)
- About 1-1/2 cups loosely packed, fresh basil leaves, washed and dried
- ¼-pound thinly sliced, fresh Mozzarella cheese
- 1 small Meyer lemon, sliced as thinly as possible
- 2 tablespoons olive oil
- ¼ teaspoon granulated sugar
- Coarse sea salt
- Preheat the oven to 425 degrees F and get either a pizza pan or stone ready to use.
- Stretch the dough to about an 8-inch round and place it on the pan or stone. (When I use a pan, I like to lightly coat the bottom with olive oil, about 1 tablespoon -- it adds a nice crispness to the crust.)
- Gently press a single layer of the basil leaves directly on top of the dough, covering the entire surface.
- Lay the slices of dress Mozzarella over the basil leaves -- many of the leaves may bot be covered.
- Now distribute several lemon slices on top -- both basil leaves and cheese may not be covered.
- Drizzle the remaining 1 tablespoon of olive oil over the top of the pizza. Evenly sprinkle with the sugar and coarse sea salt.
- Bake in the preheated 425 degree F oven until the crust becomes a golden brown, about 20 minutes.
If you don't have a pizza pan or stone, you can use a baking sheet.