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Source: Food and Wine Quick from Scratch

Summer Pizza
To avoid a soggy crust, we recommend salting and draining the tomatoes to get rid of some of their juice. Don't let the name of this recipe fool you, you can serve this anytime of year.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 23 minutes
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4 tomatoes, (about 2 pounds), seeded and chopped
1 teaspoon salt
1 small red onion, cut into thin slices
10 ounces mozzarella cheese, small, cut into small cubes (about 2 cups)
6 tablespoons fresh basil, chopped
1/4 teaspoon fresh ground black pepper
2 (12 inch) Boboli, or store-bought pizza shells
1/2 cup grated Parmesan cheese
2 tablespoons olive oil

Heat the oven to 450 degrees. Put the tomatoes in a strainer set over a medium bowl. Toss with the salt and let drain for 15 minutes.

In a medium bowl, combine the drained tomatoes with the onion, mozzarella, basil, and pepper. Top each pizza shell with half of the tomato mixture.

Sprinkle the pizzas with the Parmesan and drizzle with the oil. Bake directly on the oven rack until the cheese just melts, about 8 minutes.

Wine Recommendation: Bardolino and Valpolicella are made for fresh tomatoey pizza and warm summer days. Among the world’s most popular wines, these sprightly reds from Italy’s Veneto are based on the corvina grape. Valpolicella is the richer of the two.

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