Make a thin and crispy pizza in under 30 minutes with refrigerated pizza dough, plum tomatoes, mozzarella, and basil.
1 (10-ounce) can refrigerated pizza crust dough
1 teaspoon extra-virgin olive oil, divided
1 garlic clove, halved
5 plum tomatoes, thinly sliced (about 3/4 pound)
1 cup (4 ounces) shredded fresh mozzarella cheese
1 teaspoon balsamic vinegar
1/2 cup thinly sliced fresh basil
1/8 teaspoon salt
1/8 teaspoon black pepper
How to Make It
Preheat oven to 400°.
Unroll crust dough onto a baking sheet coated with cooking spray; pat into a 13 x 11-inch rectangle. Bake at 400° for 8 minutes. Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic.
Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese. Bake at 400° for 12 minutes or until cheese melts and crust is golden.
Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.
Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza. Cut pizza into 8 pieces.
You can definitely taste the difference between using supermarket and farmer's market tomatoes, so this pizza is best in summer. I make it using my in-laws' pizza dough recipe and it is a big hit with our friends, one of whom is a professional chef.
This one is definitely a keeper. So easy to make and the whole family just loves it. Who needs Papa Murphy's?? The only change I made was to infuse the garlic with minced fresh garlic for 30 minutes before using it. Then I just drained off the 1/2 teaspoon of oil into the vinegar and used a pastry brush to brush the garlic and oil onto the crust.
This was good and I loved how easy it was, but I would make some modifications next time. I used canned Pilsbury pizza dough, would definately use fresh next time. I also used grocery store tomatoes. I think fresh tomatoes in season would make this a 4 or 5 star recipe. I didn't think it needed the olive oil but would just drizzle with balsamic next time. I will make this again.