Wednesday, May 29, 2013
1 pizza dough my recipe is here
2-3 large juicy produce stand, garden, or market tomatoes
8 ounces whole milk mozzarella
fresh basil leaves
2 garlic cloves minced
salt and pepper
pizza peel or flat cookie sheet
Set a stone on your bottom rack if you have a convection oven or middle rack if you don't and set oven to 550 with the convection fan on.
On a piece of parchment that is on top of a pizza peel or upside down/flat cookie sheet spread out your dough with your hands and a little olive oil.
Add the garlic, some olive oil, salt, pepper, and oregano.
Slice the tomatoes very thin and spread all over covering the pizza, slight overlapping is fine.
Add a little more olive oil, salt and pepper.
Add the cheese.
Slide the parchemnt into the oven onto the stonbe and bake for 5 minutes.
Remove the parchment, I pull it out real fast, and then continue baking until the cheese is golden brown. Convection oven is about 5 more minutes but a regular oven takes a little longer.
As soon as you remove it from the oven add the basil leaves.