This is a fairly easy recipe to make using fresh homegrown tomatoes and sweet basil. You can use store-bought pizza dough or make one from scratch. The recipe for the pizza dough is also included.
The recipe yields 4 to 8 servings.
2 8-ounce pieces of store-bought Pizza Dough or homemade (recipe below)
6 teaspoons extra-virgin olive oil
1 1/3 cups, grated pasteurized mozzarella
2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
1/4 cup grated Parmesan
1 large garlic clove, minced
6 fresh basil leaves, plus extra for garnish
1/2 teaspoon salt
Preheat the oven to 450 degrees F. Roll out each piece of pizza dough into a 10 to 11-inch-diameter round, making sure to prick the base roughly with a fork so air bubbles wouldn’t form when cooked. Transfer the 2 rolled out pieces of dough to 2 different baking sheets.
Drizzle 2 teaspoons of olive oil over each pizza dough. Sprinkle the mozzarella over the dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza and serve immediately.
Pizza Dough Ingredients:
1/2 cup warm water
2 teaspoons dry yeast
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons olive oil
Homemade pizza dough Directions:
Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto the lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day)