2 lb store bought pizza dough, brought to room temperature
2 cups shredded mozzarella
20 fresh basil leaves
4 Tbsp olive oil
1 Tbsp fresh garlic, minced
1/2 tsp kosher salt
All-purpose flour for dusting
Coarse sea salt to finish
Position rack to center of oven. Preheat oven to 450°F.
Lightly grease a baking sheet with olive oil. If pizza dough is refrigerated, remove from fridge and let come up to room temperature, covered loosely with a clean towel.
In a small bowl combine 2 tablespoons of olive oil with garlic and kosher salt. Set aside.
Dust a clean working surface with a small amount of flour. Divide the pizza dough into 4 equal portions and form each portion into a round shape. Keep the other portions covered with a tea towel as you prepare and bake each individual pizza.
Using a lightly floured rolling pin, roll out the first portion of dough into an 8 – 9” circle, about 1/4” thick. Carefully transfer dough to prepared baking sheet.
Brush top of dough with ¼ of the garlic oil mixture and evenly sprinkle 1/2 cup mozzarella. Arrange tomatoes evenly over mozzarella. Top with 4 – 5 basil leaves and bake until cheese is melted, bubbly and lightly browned on edges and tomatoes have slightly softened, approximately 12 minutes.
Carefully transfer pizza to a cutting board and finish with a touch of sea salt over the tomatoes. Let pizza rest for a minute or two before serving (the tomatoes will be very hot and juicy!).
Just before serving, finish the pizzas with a drizzle of extra-virgin olive oil.
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