When I get fresh tomatoes from my CSA and the basil is flourishing in my garden, there are two ways I can go with it. One, Insalata Caprese Salad – that classic salad that shoes off all of summer’s bounty so wonderfully. Two, another classic, Pizza Marguerite. Since I had some pizza dough in my freezer (every time I make pizza dough, I make a double batch, so that I always have a few in my freezer), I went with the pizza.
I found this variation of the classic pizza at Cooking Light – Fresh Mozzarella, Heirloom Tomato and Basil Pizza. This was a little different than what I usually do – instead of using fresh basil leaves, you whip up a quick pesto type sauce in the food processor and layer that on your pizza! This allowed a bit of basil flavor in every bite!
Do you see those crazy bubbles on my pizza? Thats from putting the dough on a hot pizza stone – such great rise! One thing that I didn’t like in the Cooking Light instructions was to preheat the pizza stone and then carefully remove it, place the pizza on it and put it back in the oven. Seriously! I have never heard of such a thing! Get yourself a pizza peel or put it on a sheet of parchment paper (or do what I do and use both). I have never mastered the art of sliding a pizza nicely off a pizza peel. I always prepare my pizza on a sheet of parchment paper and slide all of that off my peel. I know, it’s kind of cheating, but I don’t care, I’ve had to many pizza mistakes without using the parchment.
- 12 ounces refrigerated fresh pizza dough
- 1 cup fresh basil leaves
- 6 garlic cloves
- 3 tablespoons extra-virgin olive oil, divided
- 4 ounces fresh mozzarella cheese, thinly sliced
- 2 (6-ounce) heirloom tomatoes, cut into ¼-inch-thick slices
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
- Let dough stand at room temperature for 30 minutes.
- Place basil, garlic, and 2 tablespoons oil in a mini food processor; pulse 3 times to form a paste. Add remaining 1 tablespoon oil; pulse until smooth.
- Roll dough into a 14-inch circle on a floured surface; pierce entire surface liberally with a fork.
- Arrange dough on parchment paper on a pizza peel, or just on the pizza peel if you are talented! Spread about 2½ tablespoons basil mixture over dough. Top evenly with cheese, tomatoes, and pepper. Slide pizza onto baking stone. Bake at 500° for 12 minutes or until crust is browned and crisp. Top with remaining 1½ tablespoons basil mixture; sprinkle evenly with salt.
- **Now Cooking Light says to cut this into 12 slices! We cut it into 8 and had two slices each.
If you’re looking for a great summer cocktail, Check out my Blackberry Cocktail at Grey is the New Black.
I’m linking with:
Foodie Friday @ Rattlebridge Farms
Say G’Day Saturday @ Natasha in Oz
See Ya in the Gumbo @ Ms. enPlace
Full Plate Thursday @ Miz Helen’s Country Cottage
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