Tomato Basil Pizza
Serves: 2-4
Time: 02:30
Notes:
Recipe from the All Clad pizza stone box: No dietary values available
Ingredients
For the dough:
- 1 tsp active dry yeast
- 1 c warm water (40-46oC or 105-115oF)
- 2 tsp extra virgin olive oil
- 3c all purpose flour, plus extra as needed
- 1 tsp salt
For the pizzas:
- cornmeal for dusting
- extra virgin olive oil for brushing
- 12 plum tomatoes, peeled, seeded and diced or 1/2 c sauce
- 2/3 lb mozzerella cheese thinly sliced
- salt and pepper to taste
- 16 fresh basil leaves, torn into 1/2″ pieces
Directions
- In a small bowl, stir together yeast and water. Let stand until foamy, about 5 min.
- In a bowl, combine the yeast mixture, olive oil, flour and salt. Mix until the flour in incorporated, then turn out onto a floured board and knead until smooth and elastic. Add more water or flour as needed.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in volume (about 1 hour). Turn the dough out onto a lightly floured board, and using a pastry scraper, divide the dough into 2 pieces and shape each into a round. Place the rounds on a lightly floured surface, cover with a kitchen towel and let rise in a warm place until doubled (about 45 min)
- Place the pizza stone and tray in the oven and preheat to 450oF.
- Roll out the dough balls into a 12 inch round. Lightly dust a baking sheet (rimless) with cornmeal and lay the dough on top. Lightly brush the dough with olive oil and spread 1/2 of the tomatoes on top. Lay 1/2 of the cheese slices over the tomatoes. Season with salt and pepper.
- Carefully slide the pizza onto the preheated stone. Bake until the bottom of the crust is golden and cheese is bubbly, about 15 min. Remove the stone from the oven and place on the serving trivet and sprinkle with 1/2 of the basil. Let cool 5 min, then cut and serve.