- 6
Ingredients
- Topping:
- 3 medium tomatoes
- 1 tsp salt
- 2 T chopped fresh basil leaves
- 1 T olive oil
- 8 oz. fresh mozzarella cheese
- Black pepper
- Crust:
- 1 tsp. plus 1 T. olive oil, divided
- 1 pkg (13.8 oz.) refrigerated pizza crust
- 1 garlic clove, pressed
- 1 oz. Parmesan cheese, grated (about 1/4 cup)
Preparation
Step 1
Preheat oven to 425 degrees. For toppings, slice tomatoes into 1//4-inch thick slices. Place onto paper towel-lined cutting board. Sprinkle both sides evenly with salt; let stand 15 minutes.
Meanwhile for crusts, lightly brush rectangle stone with 1 tsp of the oil. Unroll dough onto baking stone. Press garlic into small bowl and combine with remaining 1 T. oil; brush over dough. Sprinkle Parmesan cheese over dough. Cut lengthwise into thirds. Carefully move dough strips slightly apart on baking stone. Bake 11-12 minutes or until bottom of crusts are light golden brown.
Meanwhile, chop basil, combine with oil in another bowl and set aside for later use. Blot tops of tomato slices with paper towels. Slice the mozzarella cheese into 1/4-inch thick slices. Arrange tomato and cheese slices in overlapping rows on baked crusts. Return to oven; bake an additional 4-5 minutes or until cheese melts.
Remove from oven. To serve, brush basil mixture over pizzas and sprinkle with black pepper.