Rating: 4.5 stars
19 Ratings
  • 5 star values: 15
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

David Bonom
Recipe by Cooking Light August 2013

Gallery

Credit: Justin Walker; Styling: Kaitlyn Du Ross

Recipe Summary test

hands-on:
22 mins
total:
55 mins
Yield:
Serves 4 (serving size: 3 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • Let dough stand at room temperature for 30 minutes.

  • 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.

  • 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.

Nutrition Facts

406 calories; fat 18.5g; saturated fat 5.4g; mono fat 8.3g; poly fat 1.6g; protein 13.6g; carbohydrates 44.7g; fiber 7.4g; cholesterol 23mg; iron 1.8mg; sodium 627mg; calcium 36mg.
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