Refrigerated pizza dough gives you a head start on this Italian classic. The dough is cut into three long strips for a dramatic presentation.
Preheat oven to 425°F (220°C). For toppings, slice tomatoes into 1/4-in. (6-mm) slices. Place onto paper towel-lined cutting board. Sprinkle both sides evenly with salt; let stand 15 minutes.
Meanwhile, for crusts, lightly brush Rectangle Stone with 1 tsp (5 mL) of the oil. Unroll dough onto baking stone. Press garlic into (1-cup/250-mL) Prep Bowl and combine with remaining 1 tbsp (15 mL) oil; brush over dough. Grate Parmesan cheese using Rotary Grater; sprinkle evenly over dough.
Cut dough lengthwise into thirds with Pizza Cutter. Carefully move dough strips slightly apart on baking stone. Bake 11-12 minutes or until bottom of crusts are light golden brown.
While crusts bake, finish toppings. Chop basil using Santoku Knife (see Cook's Tip); combine with oil in another Prep Bowl and set aside for later use.
Blot tops of tomato slices with paper towels. Slice mozzarella cheese into 1/4-inch-thick (6-mm) slices. Arrange tomato and cheese slices in overlapping rows on baked crusts. Return to oven; bake an additional 4-5 minutes or just until cheese melts.
Remove baking stone from oven. To serve, brush basil mixture over pizzas using Chef's Silicone Basting Brush and sprinkle with black pepper.
Calories 350, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 35 mg, Carbohydrate 35 g, Protein 15 g, Sodium 950 mg, Fiber 2 g
2 starch, 1 vegetable, 1 high-fat meat, 1 1/2 fat (2 carb)
Salting tomatoes pulls out the excess moisture, preventing a soggy pizza. Blotting well with paper towels results in a more concentrated flavor.
To easily chop basil, stack leaves on top of each other and roll into a tight cylinder. Slice crosswise to form ribbons. Turn basil ribbons and slice crosswise again.
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