Ingredients
1 lb. fresh pizza dough
3 ripe tomatoes, sliced thin
1/2 lb. fresh mozzarella, sliced thin
2-4 basil leaves, cut into chiffonade
extra virgin olive oil
1 pinch salt
1 grind of fresh pepper
2 cloves chopped garlic
Preparation
Let pizza dough rise at room temperature for 20 minutes
Preheat oven with pizza stone in middle of oven to 475 f.
Sprinkle chopped garlic, salt and pepper on sliced tomatoes, drizzle with olive oil and set aside
Split dough into 3 equal parts and shape each into an 8-10 inch round. Flatten with a rolling pin. Form a small lip around the edges of the dough.
Set each dough round onto a small piece of parchment paper and let rest for 10 minutes
Brush dough with olive oil
Layer on sliced cheese, tomato/garlic mixture
Top with a few chopped cured olives or sauteed mushrooms (optional)
Drizzle with olive oil and sprinkle on basil leaves
Grind on some black pepper to taste
Using a pizza peel or a cookie sheet or something flat, carefully transfer the pizza with the parchment paper onto the pizza stone or baking sheet, sliding it into the oven and off of the peel.
Bake until done, about 10-15 minutes.
Remove with peel or cookie sheet in the same manner, only in reverse.
Let cool for a few minutes, slice, and eat.
Note: These can be refrigerated or frozen for later use. Wrap with wax paper and then aluminum foil to store.
