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Heirloom Tomato and Basil Pizza




Source of Recipe


Williams-Sonoma Kitchen.


List of Ingredients




1/2 batch thin-crust pizza dough (see related
recipe at right)
All-purpose flour for dusting
Olive oil for brushing
3 1/2 oz. mozzarella cheese, grated
4 oz. heirloom tomatoes, thinly sliced, or 1/2
pint cherry tomatoes, halved
Salt and freshly ground pepper, to taste
5 or 6 fresh basil leaves, thinly sliced


Recipe



Prepare a hot fire in a grill and preheat a pizza stone for at least 30 minutes, until the thermometer on the stone registers 500°F.

Using a rolling pin or your hands, gently roll out or stretch the dough into a 10-inch round. Lightly dust a pizza peel with flour and lay the dough on top. Lightly brush the dough with olive oil. Scatter the cheese evenly over the dough, leaving a 1/2-inch border. Arrange the tomatoes on top and season with salt and pepper. Carefully slide the pizza onto the preheated pizza stone, cover the grill and bake until the crust is golden brown, 10 to 12 minutes.

Using a pizza peel, transfer the pizza to a cutting board and cut into slices. Scatter the basil over the pizza and serve immediately. Serves 2.