2 tablespoons extra virgin olive oil
1/2 lb. plum (Roma) tomatoes, chopped in 1/2″ pieces
1 clove garlic, crushed and finely chopped
1/2 tsp. salt
1 12″ uncooked NY Style dough crust
6 oz. mozzarella cheese, shredded
6 fresh basil leaves cut into julienne strips
extra virgin olive oil
1/4 cup fresh shredded parmesan cheese
- Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl.
- Allow to marinate while making dough.
- Brush dough crust lightly with olive oil.
- Top with cheese, then tomatoes.
- Drizzle with olive oil.
- Bake in preheated 500F oven on pizza stone for 8−10 minutes or until crust is golden brown and cheese is bubbly.
- Remove from oven and top with parmesan cheese, then basil.
- Cool on a wire rack for 2−3 minutes before cutting into wedges and serving.
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