What You Need:
1 – 16 oz ball of pizza dough (I used whole wheat)
8 oz fresh ovoline mozzarella packed in water, drained, dried & sliced into ¼” pieces
1 ½ large tomatoes, sliced into ¼“pieces & pressed between paper towels
2 - 3 Tbs basil chiffonade (thinly sliced – to taste)
2 Tbs garlic oil
Salt and pepper (optional – to taste)
cornmeal for pizza stone (if using)
flour for dusting
What To Do:
Heat your pizza stone in a 425* oven for 15 – 20 minutes. This ensures that the crust will be nice and crisp on the outside, but doughy on the inside. For best result, take your dough ball out of the fridge while the pizza stone heats (about 20 minutes). Once your dough has come to temperature, roll it out on a well floured surface to about a 12” round.
Remove the hot pizza stone from the oven and sprinkle with cornmeal to prevent sticking.
Gently transfer your dough onto it and pierce with a fork all over to prevent bubbles while it bakes.
Bake the crust for about 10 minutes or until barely browned. Keep your eye on it as you don’t want it to overcook (you’ll be baking it again with toppings).
After the crust has prebaked, remove from the oven, brush with garlic oil and top with tomato and cheese slices. Season with salt and pepper if using. Bake for an additional 12-15 minutes or until cheese has melted and the crust is nicely browned.
Remove pizza from oven and top with fresh basil chiffonade.
Serve with red pepper flakes and hot sauce.
Makes 8 slices.
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**Edited to add: Here are the nutritional stats for 1 slice.**
**Cook’s Note: On the tomatoes: make sure you really get as much liquid as you can out of the tomatoes. If not, the liquid in them will make your pizza soggy. On the basil: if you don't want to chiffonade, you could simply chop it up to whatever size you desire.**