Fresh Mozzarella, Heirloom Tomato, and Basil Pizza

By therman

Cooking Light

Ingredients

• 12 ounces refrigerated fresh pizza dough
• 1/2 cup fresh basil leaves
• 2 tablespoons extra-virgin olive oil, divided
• 3 garlic cloves
• 1 tablespoon water
• 4 ounces fresh mozzarella cheese, thinly sliced
• 2 (6-ounce) heirloom tomatoes cut into quarter-inch-thick slices
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

2. Let dough stand at room temperature for 30 minutes.

3. Place basil, 1 tablespoon oil, and garlic in a mini food processor; pulse 3 times to form a paste. Add 1 tablespoon water; pulse until smooth.

4. Roll dough into a 14-inch circle on a floured surface; pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Brush remaining 1 tablespoon oil over dough. Top evenly with cheese and tomatoes. Bake at 500° for 11 minutes or until crust is browned and crisp. Drizzle basil mixture over pizza; sprinkle evenly with salt and pepper. Cut into 12 slices.