Fresh Mozzarella, Heirloom Tomato, and Basil Pizza

this was one of the best homemade pizza's ever!  For crispy crust, after taking out of oven, sprinkle the pizza stone with some stoneground cornmeal...it will smoke a bit, lay the dough on top of the cornmeal and you will end up with a great crispy crust!

The first pizza I've ever had turn out! Very easy to make. Simple ingredients list but so good! I used regular tomatoes from the garden. I put all the basil mixture on the pizza at the beginning instead of adding the rest at the end. Will make again.

I like to make pizza for my family on the weekend so I gave this recipe a try. It was delicious. I used small, thinly sliced miniature heirloom tomatoes and followed the recipe pretty exactly. I used frozen pizza dough that I allowed to thaw on the counter and it turned out great. The only thing I think I will change next time is that I will go ahead and put all the sauce down on the crust prior to baking. I thought the sauce i drissled on at the end was pungent because of the raw garlic.

The crust was disappointing to work with. It didn't act like regular pizza dough and it cooked horribly. The other parts of the pizza were ok. I'd actually go half basil half oregano next time and use my own pizza dough recipe that will act like pizza dough. And what I mean by that is that it will roll and slide off a pizza peel. This dough stuck and I actually had to have my daughter help me put it on the stone and then it shrank which caused it to not cook properly.

don't know why this got such high reviews - would not make again

Delicious! I used vine ripened tomatoes instead of heirloom. It wasn't necessary to heat the pizza stone ahead of time.

I cheated and used Boboli crust. Delicious - the family loved it. Used vine tomatoes and they were a bit weepy, otherwise it would've been a 5 star recipe.

Simple and delicious. What more can you ask for? I used vine-ripened tomatoes instead of heirloom and they worked great. I didn't find this too garlicky at all and actually put a bit of the extra sauce on my plate to dip my crust in. Definitely going into the regular rotation.

This pizza was delicious and easy to make. I used fresh tomatoes and dough from the bakery. This recipe is a keeper. Will definitely make this again!

This was absolutely fabulous. I was a little nervous about the amount of garlic but it was so flavorful and easy to make. Definitely will be one of my "go to" pizza recipes.

Absolutely delicious. This reminds me of a pizza I had while in Italy. It's a delicious adaptation of the Margherita pizza. The only thing I would do different is to spread all the basil/garlic mixture on before baking. The raw garlic that was added after the pizza came out of the oven was very strong. You can read my full review at Taking On Magazines: http://bit.ly/1d7AbGr

This truly was outstanding! The flavor was amazing. I couldn't get the basil-olive oil-garlic sauce to be smooth, but no matter, it was still fantastic. Easy to make and delicious. Highly recommend.

This pizza was unbelievable. It was easy and delicious- if you don't like very strong garlic flavor, I would recommend reducing the amount of garlic you use, but I thought it was perfect. I used regular store-bought tomatos on the vine since heirloom weren't available and it was still delicious. Will absolutely make again!!

Easy, delicious and fun to make together!! We used a bit more garlic than called for...since we LOVE garlic. So flavorful and so filling...a new favorite in our house!

Fantastic, fresh and flavorful! Just received the August 2013 edition of Cooking Light Magazine and I had to make this pizza. I have never made or cooked with pesto before and I am glad I attempted this recipe. I was able to find fresh heirloom tomatoes, fresh mozzarella and I picked the basil fresh from my garden - I'm making it again tonight for friends!!!!