Dough for one thin pizza crust
cup fresh basil leaves
TBSP extra virgin olive oil, divided
oz. fresh mozzarella cheese, thinly sliced
(6 oz) heirloom tomatoes, cut into 1/4 inch thick slices
tsp freshly ground black pepper
tsp kosher salt
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.