Fresh Mozzarella and Tomato Pizza with Basil
Fresh Mozzarella and Tomato Pizza with Basil
KEEP SCREEN ON
Yield: Makes 4 pizzas
Ingredients
Ingredients
4 par-cooked pizza crusts1 pound fresh mozzarella cheese, drained, sliced
1 zucchini, thinly sliced
6 Roma tomatoes, cut in half, seeded and diced
1/2 cup grated fresh Parmesan cheese
2 cloves garlic, minced
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
1 teaspoon dried oregano
3/4 cup thinly sliced fresh basil leaves
Preparation Method
- Position bakestone rack and bakestone in Wolf oven in rack position 1 (lowest position).
- Preheat oven in BAKESTONE at 500°F (260°C).
- Allow about 35 minutes for oven to preheat.
- Lay pizza crusts on countertop.
- Divide mozzarella and zucchini slices evenly between all crusts.
- Sprinkle each pizza with diced tomatoes, Parmesan cheese, garlic, olive oil, salt, pepper and oregano.
- One at a time, place pizza on Bakestone with peel.
- Bake 6 to 7 minutes or until edges of crust are deep brown.
- Repeat with remaining pizzas.
- Sprinkle fresh basil over each pizza just before serving.
*If baking crusts from frozen crusts, partially defrost crust, top as above and bake about 9 minutes or until cheese is browned. If baking crusts from refrigerated, top as above and bake 7 to 8 minutes or until cheese is browned.
*If fresh pizza dough is used instead of par-cooked crusts, top with above toppings and bake as above for 8 to 9 minutes or until cheese is browned.