- 1 Store Bought Pizza Crust (homemade or refrigerated dough works too--it just adds extra steps)
- 1/4 C + 1 TBSP Olive Oil, separated
- 1 TBSP Garlic, minced
- 1/2 tsp Sea Salt
- 4 Campri or Roma Tomatoes, sliced thin
- 10 Fresh Basil Leaves, torn
- 6 oz. Mozzarella Cheese, shredded
- 1/4 C Parmesan Cheese, grated
Preheat the oven to 425 degrees (or according to the directions on the packaged pizza crust). Place the pizza crust on a sheet of foil, and using a spoon or a pastry brush, spread 1 tablespoon of olive oil over the crust and place into the oven (lifting by the foil) while you prepare the tomatoes, or 5-7 minutes. This step helps achieve a crunchy, cracker-like crust and prevents the crust from becoming soggy once the toppings are added.
Meanwhile, slice the tomatoes as thin as possible and place them into a small bowl with the remaining olive oil, sea salt and garlic. Allow the mixture to marinate while the crust bakes.
Remove the crust from the oven (again, handling the ends of the foil) and top with the tomato mixture. I find it easiest to strain the olive oil onto the pizza crust first and follow by place the tomatoes on top to ensure that both the oil and the tomatoes are evenly distributed.
Follow by topping with the grated Parmesan and then the mozzarella (I recommend shredded, but pearls are pictured).
Place in the preheated oven for 6-7 minutes or until the majority of the cheese has melted; remove from the oven. Sprinkle the torn basil leaves on top of the pizza and return to the oven for another 1-2 minutes or until the cheese begins to brown just slightly.
Remove and place on a baking sheet, pizza stone or cutting board and let set for 2-3 minutes before slicing to prevent the toppings from sliding off with the pizza slicer. Then slice into 8 equal pieces and enjoy!