My favorite pizza can really only be made in the summer when fresh, vine-ripened tomatoes are available. And that’s about all there is to it: sliced fresh tomatoes, caramelized onions, fresh mozzarella, and a garnish of chopped garlic and parmesan cheese.

Of particular note is the mozzarella. To the uninitiated, the term “fresh” is in reference to the type of cheese. Fresh mozzarella is altogether different from the firm blocks of the aged variety you find at the regular cheese counter that produces a stringy, often rubbery texture after melting. You may have to search for fresh mozzarella among the specialty cheeses and it is often sold in a ball shape. It will be noticeably softer (in fact squeezable), and has a wonderfully creamy texture when melted.

The order of the toppings as you place them on the dough is also important because sliced fresh tomatoes can be a bit juicy. To avoid a soggy crust, start with the mozzarella and onions, then add the tomatoes and garnishes. A chiffonade of basil can also be strewn about if desired, and a pinch of red pepper flakes sprinkled over adds a bit of kick.

I never want anything else when I have pizza…not even a salad. But later in the evening I do indulge in something sweet.

Summer pizza Chez Edouard

Peach pound cake with whipped cream

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