I make this at my shows and they love it, simple but elegant. Great for entertaining. Great for a nice sunday early dinner..
Blue Ribbon Recipe
Mozzarella and tomatoes are one of those classic flavor combinations that can simply do no wrong. Here, Nikki offers up a wonderfully easy and versatile recipe for serving this amazing taste combo to a crowd.
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.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!