- 6
Ingredients
- Toppings:
- 3 Medium vine- ripened tomatoes
- 1 tsp salt
- 2 tbsp chopped fresh basil
- 1 tbsp Basil Oil or olive oil
- 8 oz fresh mozzarella cheese
- Coarsely ground black pepper
- Crust:
- 1 tsp plus 1 tbsp basil oil or olive oil, divided
- 1 package refrigerated pizza crust
- 1 garlic clove, pressed
- 1 oz Parmesan cheese
Preparation
Step 1
1. Preheat oven to 425. For toppings, slice tomatoes into 1/4 inch slices. Place onto paper towel-lined cutting board. Sprinkle both sides evenly with salt; let stand 15 minutes
2. Meanwhile, for crusts, lightly brush Rectangle Stone with 1 tsp of the oil. Unroll dough onto baking stone. Press garlic into Prep Bowl and combine with remaining 1 tbsp oil; brush over dough. Grate Parmesan cheese using Deluxe Cheese Grater fitted with coarse grating drum; sprinkle evenly over dough
3. Cut dough lengthwise into thirds with Pizza Cutter. Carefully move dough strips lightly apart on baking stone. Bake 11-12 minutes or until bottom of crusts are light golden brown.
4. While crusts bake, finish toppings. Chop basil using Santoku knife; combine with oil in another Prep Bowl and set aside for later use.
5. Blot tops of tomato slices with paper towels. Slice mozzarella cheese into 1/4 in thick slices. Arrange tomato and cheese slices in overlapping rows on baked crusts. Return to oven; bake an additional 4-5 minutes or just until cheese melts
6. Remove baking stone from oven. To serve, brush basil mixture over pizzas using Chef's Silicone Basting Brush and sprinkle with black pepper.