I used premade dough, i would recommend after heating your pizza stone to put the dough on it and then put on the ingredients on it because transferring from parchment paper to stone was very difficult, pizza pretty much fell apart, had to pile everything on, it tasted good after cooking the big mess but would next time arrange topping on dough when on pizza stone
Fresh Mozzarella and Basil Pizza
More From Southern Living
Rise: 20 Minutes
- Calories: 508
- Calories from fat: 38%
- Fat: 21.4g
- Saturated fat: 10.2g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 1.2g
- Protein: 23.4g
- Carbohydrate: 52.8g
- Fiber: 2.9g
- Cholesterol: 60mg
- Iron: 4mg
- Sodium: 1063mg
- Calcium: 346mg
- 1 (4-ounce) portion Pizza Dough
- 1/2 teaspoon extra-virgin olive oil
- 1 large plum tomato, thinly sliced
- 1 tablespoon sliced fresh basil
- 4 thin slices (2 ounces) fresh mozzarella
- 1 (1-ounce) slice country ham or smoked ham, cut into thin strips
- 1/4 teaspoon pepper
- Preheat oven to 450°. Shape Pizza Dough ball into a 6- to 8-inch circle on a lightly floured surface. (Dough doesn't need to be perfectly round.) Place dough on a piece of parchment paper. Fold up edges of dough, forming a 1-inch border. Brush oil evenly over dough using a pastry brush. (If you don't have a pastry brush, drizzle oil evenly over dough.)
- Cover pizza dough circle loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 15 to 20 minutes.
- Heat pizza stone or heavy baking sheet 10 to 12 minutes in oven.
- Remove and discard plastic wrap from dough. Layer tomato and next 3 ingredients evenly. Sprinkle with pepper. Carefully transfer dough on parchment paper to pizza stone.
- Bake at 450° for 10 minutes or until crust is golden.
Bake pizza on a pizza stone or heavy baking sheet that withstands high baking temperatures. (High heat makes the crust crispy.)
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