- 8
- 15 mins
- 35 mins
Ingredients
- 2 teaspoons cornmeal
- 1 12” refrigerated pizza crust
- 2 teaspoons olive oil
- 1 teaspoon minced garlic
- 6 ounces (1 1/2 cup) shredded mozzarella cheese
- 1-2 oz (1/4 cup) shredded parmesan cheese
- 4 medium Italian plum tomatoes, seeded and sliced
- 1/2 cup thin fresh basil strips
Preparation
Step 1
* Option: Slow roast tomatoes and drain of excess liquid. To Prepare: brush baking sheet with oil, slice the ripened tomatoes about 1/4" thick, place on baking sheet, brush with olive oil and lightly season with salt, pepper, dried oregano and crushed red pepper. Bake at 400 degrees until wilted and somewhat dried, let cool, drain on paper towel before using.
Place oven rack in lowest position; heat oven to 425°. Spray cookie sheet with non-stick cooking spray and sprinkle with cornmeal. Place crust on the pan and brush it with olive oil and sprinkle evenly with garlic. Bake at 425° for 6 to 8 minutes. Remove crust from oven.
Sprinkle mozzarella and parmesan over slightly baked dough. Arrange tomato slices over cheese. Sprinkle with half of the basil. Return the pizza to the lowest oven rack. Bake an additional 12 to 17 minutes or until the crust is a deep golden brown. Sprinkle remaining basil over pizza. Cut into slices and serve warm.