Delicious! I used vine ripened tomatoes instead of heirloom. It wasn't necessary to heat the pizza stone ahead of time.
Fresh Mozzarella, Heirloom Tomato, and Basil Pizza
Allow the dough to rest at room temperature before rolling it out. If it still shrinks back when you start to work with the dough, let it rest for another 10 minutes, and then try again. For a pretty finishing touch, save a few small basil leaves to sprinkle over the top after it cooks.
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Total: 55 Minutes
- Calories: 406
- Fat: 18.5g
- Saturated fat: 5.4g
- Monounsaturated fat: 8.3g
- Polyunsaturated fat: 1.6g
- Protein: 13.6g
- Carbohydrate: 44.7g
- Fiber: 7.4g
- Cholesterol: 23mg
- Iron: 1.8mg
- Sodium: 627mg
- Calcium: 36mg
- 12 ounces refrigerated fresh pizza dough
- 1 cup fresh basil leaves
- 6 garlic cloves
- 3 tablespoons extra-virgin olive oil, divided
- 4 ounces fresh mozzarella cheese, thinly sliced
- 2 (6-ounce) heirloom tomatoes, cut into 1/4-inch-thick slices
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
- 2. Let dough stand at room temperature for 30 minutes.
- 3. Place basil, garlic, and 2 tablespoons oil in a mini food processor; pulse 3 times to form a paste. Add remaining 1 tablespoon oil; pulse until smooth.
- 4. Roll dough into a 14-inch circle on a floured surface; pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Spread about 2 1/2 tablespoons basil mixture over dough. Top evenly with cheese, tomatoes, and pepper. Bake at 500° for 12 minutes or until crust is browned and crisp. Top with remaining 1 1/2 tablespoons basil mixture; sprinkle evenly with salt. Cut into 12 slices.
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