 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
If olives are a deal breaker, leave them off; the pizza is still yummy. Ingredients:
1 pound refrigerated fresh pizza dough |
4 plum tomatoes, sliced |
2 1/2 tablespoons olive oil, divided |
2 garlic cloves, minced |
1 tablespoon cornmeal |
4 ounces feta cheese |
1 ounce pitted kalamata olives, halved (1/3 cup) |
1/4 cup fresh basil leaves |
Directions:
1. Let dough stand at room temperature, covered, for 30 minutes.
2. Arrange tomato slices on a jelly-roll pan lined with paper towels; top with more paper towels. Let stand 30 minutes.
3. 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).
4. Combine tomatoes, 2 tablespoons oil, and garlic. Roll dough into a 14-inch circle on a lightly floured surface, and pierce dough liberally with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over stone; place dough on stone. Arrange tomato mixture on dough. Crumble cheese; sprinkle over pizza. Bake at 500° for 19 minutes or until crust is golden and cheese is lightly browned. Remove from oven; top with olives and basil. Brush outer crust with remaining 1 1/2 teaspoons oil. Cut pizza into 6 large slices.
|
|