Ingredients
- 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
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.)
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.
Pizza Dough:
- 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
Photo: Pizza with Fresh Tomatoes and Basil Recipe

















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 101 reviews
By jrh123183_7962312
Greenville, NC
on June 15, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
All my friends raved! Great recipe. Bought store fresh dough to save a step, precooked dough about 8 min to get a nice crisp crust then followed just as written. It was delish!
By BSN74
Boise, ID
on November 19, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I LOVE this recipe!! I actually bought the crust (Boboli, which saved a step, and it turned out really good!!
By chunkymonk661
Dover, NH
on September 09, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a good adaptation of what I've been making for years that I call "Fresh Tomato Pizza." I layer the tomatoes - very red, ripe beefsteaks rather than roma or plumb - on the pizza dough after brushing the uncooked dough with olive oil and about one small garlic bulb pressed in a garlic press. Then I distribute a handful of chiffonade fresh basil leaves, sprinkle with crushed red pepper, then top with freshly grated or sliced mozzarella cheese. Giada puts the tomatoes on top of the cheese but I use the olive oil, fresh tomatoes, pressed garlic, and basil leaves as the "sauce." Then I top the cheese with a little more basil and crushed red. It's the bomb!
Read all 101 reviews