Image By Chris McIntosh for Boston Organics
1 16oz package organic pizza dough, brought to room temperature2 tablespoons olive oil1 teaspoon flaked sea salt
1 1/2 cups Organic Valley Shredded Mozzarella
10 to 12 fresh basil leaves plus more for serving1 large or 2 medium heirloom tomatoes, thinly sliced
1 clove garlic, minced
Heat oven to 400 degrees F. Then, spray a baking sheet (with sides) with cooking spray or brush with oil.
Gently stretch the dough into a large, flat circle. Place dough onto baking sheet. Then, use your fingers or a pastry brush to coat top of crust with about 1 tablespoon of olive oil. Sprinkle the sea salt around the edge of the pizza.
Bake for 8 minutes.
Scatter the cheese, garlic, tomato slices and basil leaves over the partially baked crust, leaving the salted crust uncovered.
Now, lightly sprinkle the tomatoes with about 1/4 teaspoon of salt drizzle the remaining olive oil over the pizza.
Bake 6 to 10 minutes more until cheese has melted and edges are light brown.
Slice and serve.
Tested and Approved by Boston Organics (Chris McIntosh)
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This recipe was most recently featured in
Boston Organics Newsletter No. 36 of 2015.