Delivering fresh organic produce to your door
[email protected] · 617.242.1700
The following recipe was first featured in Boston Organics Newsletter number 36 of the year 2015, which you should be able to find online at http://www.bostonorganics.com/newsletter/2015/news_36.html.
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) (Find the original online at http://www.inspiredtaste.net/21091/tomato-basil-pizza-recipe-with-sea-salt/)