• Topping
  • 3 tomatoes (medium)
  • 1 teaspoon Salt
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon olive oil
  • 8 ounces fresh mozzarella cheese
  • Crusts
  • 1 teaspoon plus 1 T. olive oil
  • 1 package refrigerated pizza dough
  • 1 clove garlic
  • 1 ounce grated Parmesan cheese
Preheat the oven to 425 degrees.

For toppings, slice tomatoes into 1/4 inch slices. Place on paper towel and sprinkle both sides evenly with salt. Let stand for 15 minutes.

Meanwhile, for crusts, lightly brush baking sheet with olive oil. Unroll the dough onto baking sheet. Press garlic into small bowl and combine the remaining 1 T. of olive oil, brush over dough. Sprinkle grated Parmesan cheese over dough.

Cut dough lengthwise into thirds. Carefully move dough strips slightly apart. Bake for 11 to 12 minutes or until bottom of crusts are light golden brown.

While crusts bake, finish toppings. Chop basil. Blot tops of tomatoes with paper towel. Slice the mozzarella cheese into 1/4 inch slices. Arrange tomatoes and cheese slices, alternating and overlapping, on the baked crusts. Return to the oven for an additional 4 - 5 minutes or just until the cheese melts.

Remove from oven. Before serving, brush the top of the pizza with olive oil and sprinkle with black pepper.

Serves 6.

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