Fresh Mozzarella, Heirloom Tomato and Basil Pizza
(Serving size: 3 slices)
(Per serving: 406 calories, 13.6g protein, 44.7 g carbs, 7.4g fiber, 23mg cholesterol, 627mg sodium, 36mg calcium)
(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)
- Dough for one thin pizza crust
- 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
Preparation time 22mins
Cooking time 60mins
Adapted from cookinglight.com
Place a pizza stone or heavy baking sheet in the oven. Preheat oven to 450 degrees (keep pizza stone or baking sheet in oven as it preheats)
Let dough stand at room temp for 30 minutes.
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.
Roll dough on parchment paper pizza keel. Spread about 2 1/2 tbsp basil mixture over dough. Top evenly with cheese, tomatoes and pepper.
Bake at 450 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 and serve.