Classic Tomato Pizza with Mozzarella and Basil
NOTE: Ripe
tomatoes will make all the difference here. It's imperative that
excess moisture be removed from the tomatoes (see figure 23). If you don't mind the skins,
don't bother peeling the tomatoes.
1 recipe Thin-Crust Pizza
2 tablespoons extra-virgin olive oil, plus extra for brushing on stretched dough
4 medium ripe tomatoes (about 11/2 pounds), peeled if desired (see figures 21 and 22), seeded (see figure 23), and chopped Salt and ground black pepper
1/4 cup shredded fresh basil leaves
4 ounces mozzarella cheese, shredded (about 1 cup)
1/4 cup grated Parmesan or Pecorino Romano cheese
INSTRUCTIONS:
1. Prepare dough rounds as directed in master recipe through step 2.
2. Brush oil evenly over each stretched dough round. Arrange portion of tomatoes over each dough round, leaving 1/2-inch border around edges uncovered. Season with salt and pepper to taste and scatter portion of basil over tomatoes. Drizzle with 2 tablespoons oil.
3. Bake until edges of crusts start to brown, 6 to 12 minutes. Sprinkle with cheeses and continue baking until cheeses melt, 2 to 3 minutes more. Remove pizzas from oven, cut into wedges, and serve immediately.