Use your favourite pizza dough (home-made or store bought). I love Jim Lahey’s, but you do have to start it 18 hours ahead, so plan ahead. This pizza is best made with a thin crust. Feel free to throw a bit of fresh mozzarella on top, if you like, as well.
Ingredients
- Your favourite pizza dough
- 1/4 cup Extra Virgin Olive Oil
- 1-2 cloves garlic, minced (to taste)
- 1/2 cup grated Parmesan Cheese (or so, enough to generously cover the crust, leaving an inch free around the outside)
- 3 Heirloom or other nice ripe tomatoes
- Balsamic vinegar
- Fresh Basil, for garnish
Instructions
- Place pizza stone in oven on the centre rack, and pre-heat to 480° F. for at least 30 minutes.
- Meanwhile, slice your tomatoes and place in a single layer on a double sheet of paper town. Sprinkle with salt and pepper and let sit. Mince garlic and combine with the olive oil. Set aside
- When oven is pre-heated, sprinkle a piece of parchment paper with a bit of cornmeal and shape your pizza dough into a round. Brush the top of the dough with the olive oil/garlic mixture. Transfer the parchment paper and dough to the pizza stone and bake about 10 minutes, or until the dough is set. Carefully remove from the oven (with the parchment). Sprinkle the top of the dough with the Parmesan and place the tomatoes in a single layer on top.
- Raise the oven rack and pizza stone to the top 1/3 of the oven and change the oven setting to broil. Return the pizza to the pizza stone, without the parchment paper and broil (with the oven door slightly open) until the crust is well browned and the tomatoes are softened.
- Remove pizza to a cutting board. Sprinkle with a little balsamic vinegar and garnish with a generous handful of fresh, chopped basil.
Prep time: 10 min | Cook time: 20 min | Total time: 45 minutes
Number of servings (yield): 6
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