Photo: Iain Bagwell; Food Styling: Kellie Gerber Kelley; Prop Styling: Claire Spollen
Hands-on Time
20 Mins
Total Time
45 Mins
Serves 4 (serving size: 2 wedges)

The classic salad jumped to the other side of the menu for a bright play on two Italian favorites.

How to Make It

Step 1

Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.

Step 2

Preheat broiler to high.

Step 3

Combine tomatoes and 1 tablespoon oil on a parchment-lined baking sheet; toss to coat tomatoes. Broil 10 minutes or until tomatoes begin to brown.

Step 4

Bring vinegar to a simmer in a saucepan over medium heat; simmer 10 minutes or until reduced by half.

Step 5

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).

Step 6

Roll dough into a 14-inch circle on a lightly floured surface; pierce dough liberally with a fork. Remove pizza stone from oven. Sprinkle cornmeal over pizza stone. Place dough on pizza stone; bake at 500° for 5 minutes.

Step 7

Remove stone from oven. Combine remaining oil and garlic; brush evenly over crust, leaving a 1-inch border. Top with tomatoes and cheese. Spray border of crust with cooking spray. Bake 12 minutes or until cheese melts and crust browns. Sprinkle with salt and pepper. Drizzle with vinegar; sprinkle with basil. Cut into 8 wedges.

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