Tomato, Basil, and Mozzarella Pizza

This recipe focuses on a West Coast style with a super-thin crust and fresh ingredients. Cooking the plum tomatoes down into a concentrated paste prevents the base from getting soggy and packs an intense flavor punch.

Tomato, Basil, and Mozzarella Pizza

This recipe focuses on a West Coast style with a super-thin crust and fresh ingredients. Cooking the plum tomatoes down into a concentrated paste prevents the base from getting soggy and packs an intense flavor punch.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 2 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• Dough: 2.25 tsp yeast 1 tsp sugar, 3 cups flour, 1 tsp salt, 3 tbsp olive oil
• Sauce: 6 ripe plum tomatoes chopped, 2 garlic cloves, olive oil
• Topping: 1.25 cups sliced mozzarella fresh basil, cornmeal for dusting

Equipment

• Baking sheets
• Rolling Pin
• Frying pan

Method

 

Instructions

1. Make yeast dough and let rise 45 mins. Meanwhile, fry tomatoes and garlic until thick paste forms; cool.
2. Roll dough into two thin 12-inch rounds. Place on trays dusted with cornmeal.
3. Spread with tomato paste. Scatter sliced mozzarella on top.
4. Bake at 475 degrees F (240 degrees C) for 10-12 mins until crust is crisp.
5. Top with fresh basil leaves before serving.

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