I don’t know about you, but the combination of garden tomatoes, fresh picked basil, garlic, and buffalo mozzarella is all I need for a perfect summer meal.
I am semi-addicted to the mimi at Punch pizza. I only eat it a few times a year, but I would eat it more often if I could. Location. Location. Location. Punch if you are listening, Come to Eagan!
Here is my version of the mimi—>
12-15 cherry tomatoes, cut in half
2-3 cloves of crushed garlic
EVOO~ approx. 2 T
sea salt and ground pepper to taste (be generous)Next you need some crust. This is my favorite—>Top the “crust” with the tomato mixture and add the following:
1 jalapeno, sliced (You don’t need this, but I like some kick!)Place on hot grill for 4-5 minutes (I put a piece of aluminum foil under it to prevent the crust from burning on the direct heat.) You can also bake at 400F in oven.