Food Network: Pizza with Fresh Tomatoes and Basil

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Pizza with Fresh Tomatoes and Basil
Recipe courtesy Giada De Laurentiis

Directions
Mix the warm water and yeast in a small bowl to blend.
Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a
food processor to blend. Blend in the oil. With the machine running, add the yeast
mixture and blend just until the dough forms. Turn the dough out onto lightly
floured surface and knead until smooth, about 1 minute. Transfer the dough to a
large oiled bowl and turn the dough to coat with the oil. Cover the bowl with
plastic wrap and set aside in a warm draft-free area until the dough doubles in
volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The
dough can be used immediately or stored airtight in the refrigerator for 1
day.)

Yield: 2 (8-ounce) balls of pizza dough
Prep Time: 10 minutes
Inactive Prep Time: 1 hour

1 tablespoon yellow cornmeal
2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows
6 teaspoons extra-virgin olive oil
1 1/3 cups, grated pasteurized mozzarella
2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
1/4 cup grated Parmesan
1 large garlic clove, minced, optional
6 fresh basil leaves, plus extra for garnish
1/2 teaspoon salt

Position 1 oven rack in the center and the second rack on the bottom of the oven
and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets.
Roll out each piece of pizza dough into a 10 to 11-inch-diameter round. Transfer 1
dough to each prepared baking sheet.

Drizzle 2 teaspoons of oil over each pizza dough. Sprinkle the mozzarella over the
pizza dough, dividing equaling and leaving a 1-inch border around each pizza.
Arrange the tomato slices in a single layer over the cheese. Sprinkle with the
Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and
sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on
the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon
of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza
into wedges and serve immediately.

Ingredients
Pizza Dough:

Directions
1/2 cup warm water (105 to 110 degrees F)
2 teaspoons dry yeast
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons olive oil