2 tablespoons extra virgin olive oil
1/2 lb. plum (Roma) tomatoes, chopped in 1/2" pieces
1 clove garlic, crushed and finely chopped
1/2 tsp. salt
1 12" uncooked NY Style dough crust
6 oz. mozzarella cheese, shredded
6 fresh basil leaves cut into julienne strips
extra virgin olive oil
1/4 cup fresh shredded parmesan cheese
Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl.
Allow to marinate while making dough.
Brush dough crust lightly with olive oil. Top with cheese, then
tomatoes. Drizzle with olive oil. Bake in preheated 500F oven on
pizza stone for 8−10 minutes or until crust is golden brown and cheese
is bubbly. Remove from oven and top with parmesan cheese, then basil.
Cool on a wire rack for 2−3 minutes before cutting into wedges and
serving.
1/2 lb. plum (Roma) tomatoes, chopped in 1/2" pieces
1 clove garlic, crushed and finely chopped
1/2 tsp. salt
1 12" uncooked NY Style dough crust
6 oz. mozzarella cheese, shredded
6 fresh basil leaves cut into julienne strips
extra virgin olive oil
1/4 cup fresh shredded parmesan cheese
Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl.
Allow to marinate while making dough.
Brush dough crust lightly with olive oil. Top with cheese, then
tomatoes. Drizzle with olive oil. Bake in preheated 500F oven on
pizza stone for 8−10 minutes or until crust is golden brown and cheese
is bubbly. Remove from oven and top with parmesan cheese, then basil.
Cool on a wire rack for 2−3 minutes before cutting into wedges and
serving.
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