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|3 medium||vine-ripened tomatoes|
|2 tsp||chopped fresh basil|
|1 tsp||basil oil or olive oil|
|8 oz||fresh mozzarella cheese|
|1 Tbsp||basil oil or olive oil, divided|
|1 tsp||basil oil or olive oil, divided|
|1 pkg||refrigerated pizza crust|
|1 clove||garlic clove, pressed|
|1 oz||parmesan cheese|
HEMET, CA (pop. 78,657)
Member Since Aug 2010
I make this at my shows and they love it, simple but elegant. Great for entertaining. Great for a nice sunday early dinner..
Preheat oven to 425°F (220°C). For toppings, slice tomatoes into 1/4-in. (6-mm) 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 (5 mL) of the oil. Unroll dough onto baking stone.
Press garlic into prep bowl and combine with remaining 1 tbsp (15 mL) oil; brush over dough. Grate Parmesan cheese using a cheese grater fitted with coarse grating drum; sprinkle evenly over dough.
Cut dough lengthwise into thirds with pizza cutter. Carefully move dough strips slightly apart on baking stone. Bake 11-12 minutes or until bottom of crusts are light golden brown.
While crusts bake, finish toppings. Chop basil; combine with oil in another prep bowl and set aside for later use.
Blot tops of tomato slices with paper towels. Slice mozzarella cheese into 1/4-in.-thick (6-mm) slices.
Arrange tomato and cheese slices in overlapping rows on baked crusts. Return to oven; bake an additional 4-5 minutes or just until cheese melts.
Remove baking stone from oven. To serve, brush basil mixture over pizzas using silicone basting brush and sprinkle with black pepper.