2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows
6 teaspoons extra-virgin olive oil
1 1/3 cups, grated pasteurized mozzarella
2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
1/4 cup grated Parmesan
1 large garlic clove, minced, optional
6 fresh basil leaves, plus extra for garnish
1/2 teaspoon salt
DOUGH-
1/2 cup warm water (105 to 110 degrees F)
2 teaspoons dry yeast
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons olive oil
Instructions
Mix the warm water and yeast in a small bowl to blend. Let
stand until the yeast dissolves, about 5 minutes. Mix the flour
and salt in a food processor to blend. Blend in the oil. With the
machine running, add the yeast mixture and blend just until the
dough forms. Turn the dough out onto lightly floured surface
and knead until smooth, about 1 minute. Transfer the dough to
a large oiled bowl and turn the dough to coat with the oil. Cover
the bowl with plastic wrap and set aside in a warm draft-free
area until the dough doubles in volume, about 1 hour. Punch
the down dough and divide into 2 equal balls. (The dough can
be used immediately or stored airtight in the refrigerator for 1
day.)
Position 1 oven rack in the center and the second rack on the
bottom of the oven and preheat to 450 degrees F. Sprinkle the
cornmeal over 2 rimless baking sheets. Roll out each piece of pizza
dough into a 10 to 11-inch-diameter round. Transfer 1 dough to
each prepared baking sheet.
Drizzle 2 teaspoons of oil over each pizza dough. Sprinkle the
mozzarella over the pizza dough, dividing equaling and leaving
a 1-inch border around each pizza. Arrange the tomato slices in
a single layer over the cheese. Sprinkle with the Parmesan.
Arrange basil leaves on top, drizzle with a little more olive oil
and sprinkle garlic all over. Bake the pizzas until the crusts are
crisp and brown on the bottom and the cheese is melted on top,
about 15 minutes. Drizzle 1 teaspoon of oil over each pizza.
Sprinkle with basil for garnish and salt. Cut the pizza into
wedges and serve immediately.
Originally Submitted
5/13/2009
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