Refrigerated pizza dough gives you a head start on this Italian classic. The dough is cut into three long strips for a dramatic presentation.
- 3 medium vine-ripened tomatoes
- 1 tsp (5 mL) salt
- 2 tbsp (30 mL) chopped fresh basil
- 1 tbsp (15 mL) olive oil
- 8 oz (250 g) fresh mozzarella cheese
- Coarsely ground black pepper
- 1 tsp plus 1 tbsp (5 mL plus 15 mL) olive oil, divided
- 1 package (13.8 oz or 283 g) refrigerated pizza crust
- 1 garlic clove, pressed
- 1 oz (30 g) Parmesan cheese
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.
- 6 servings
Nutrients per serving:
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
U.S. Diabetic exchanges per serving:
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.