Refrigerated pizza dough gives you a head start on this Italian classic. The dough is cut into three long strips for a dramatic presentation.
| Toppings | |
| 3 | medium vine-ripened tomatoes |
| 1 | tsp (5 mL) salt |
| 2 | tbsp (30 mL) chopped fresh basil |
| 1 | tbsp (15 mL) Basil Oil or olive oil |
| 8 | oz fresh mozzarella cheese |
| Coarsely ground black pepper | |
| Crusts | |
| 1 | tsp plus 1 tbsp (5 mL plus 15 mL) Basil Oil or olive oil, divided |
| 1 | package (13.8 oz or 283 g) refrigerated pizza crust |
| 1 | garlic clove, pressed |
| 1 | oz (30 g) Parmesan cheese |
- Preheat oven to 425°F (220°C). For toppings, slice tomatoes into 1/4-in. (6-mm) slices. Place onto paper towel-lined cutting board. Sprinkle both sides evenly with salt; let stand 15 minutes.
- Meanwhile, for crusts, lightly brush Rectangle Stone with 1 tsp (5 mL) of the oil. Unroll dough onto baking stone. Press garlic into Prep Bowl and combine with remaining 1 tbsp (15 mL) oil; brush over dough. Grate Parmesan cheese using Deluxe Cheese Grater fitted with coarse grating drum; sprinkle evenly over dough.
- Cut dough lengthwise into thirds with Pizza Cutter. Carefully move dough strips slightly apart on baking stone. Bake 11-12 minutes or until bottom of crusts are light golden brown.
- While crusts bake, finish toppings. Chop basil using Santoku Knife (see Cook’s Tip); combine with oil in another Prep Bowl and set aside for later use.
- Blot tops of tomato slices with paper towels. Slice mozzarella cheese into 1/4-in.-thick (6-mm) slices. Arrange tomato and cheese slices in overlapping rows on baked crusts. Return to oven; bake an additional 4-5 minutes or just until cheese melts.
- Remove baking stone from oven. To serve, brush basil mixture over pizzas using Chef’s Silicone Basting Brush and sprinkle with black pepper.
Yield: 6 servings
Nutrients per serving: Calories 350, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 35 mg, Carbohydrate 35 g, Protein 15 g, Sodium 950 mg, Fiber 2 g
U.S. Diabetic exchanges per serving: 2 starch, 1 vegetable, 1 high-fat meat, 1 1/2 fat (2 carb)
Cook’s Tips: Salting tomatoes pulls out the excess moisture, preventing a soggy pizza. Blotting well with paper towels results in a more concentrated flavor.
To easily chop basil, stack leaves on top of each other and roll into a tight cylinder. Slice crosswise to form ribbons. Turn basil ribbons and slice crosswise again.
