Fresh Mozzarella, Heirloom Tomato and Basil Pizza

By á-42947

(Serving size: 3 slices)
(Per serving: 406 calories, 13.6g protein, 44.7 g carbs, 7.4g fiber, 23mg cholesterol, 627mg sodium, 36mg calcium)

Ingredients

• 12 oz. refrigerated fresh pizza dough
• 1 cup fresh basil leaves
• 6 garlic cloves
• 3 TBSP extra virgin olive oil, divided
• 4 oz. fresh mozzarella cheese, thinly sliced
• 2 (6 oz) heirloom tomatoes, cut into 1/4 inch thick slices
• 1/4 tsp freshly ground black pepper
• 1/2 tsp kosher salt

Details

Preparation time 22mins
Cooking time 60mins
Adapted from cookinglight.com

Preparation

Step 1

(Allow the dough to rest at room temp before rolling it out. If it still shrinks back when you start to work with dough, let it rest for another 10 minutes, and then try again. For a pretty finishing touch, save a few small basil leaves to sprinkle over top after its finished cooking)
1. Place a pizza stone or heavy baking sheet in the oven. Preheat oven to 500 degrees (keep pizza stone or baking sheet in oven as it preheats)
2. Let dough stand at room temp for 30 minutes.
3. Place basil, garlic, and 2 tbsp. oil in a mini food processor; pulse 3 times to form a paste. Add remaining 1 tbsp. oil; 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. Spred about 2 1/2 tbsp basil mixture over dough. Top evenly with cheese, tomatoes and pepper.
5. Bake at 500 degrees for 12 minutes or until crust is browned and crisp. Top with remaining 1 1/2 tbsp. basil mixture; sprinkle evenly with salt. Cut into 12 slices.