GREG'S TOMATO, BASIL, AND GARLIC PIZZA

GREG'S TOMATO, BASIL, AND GARLIC PIZZA image

Yield 4 people

Number Of Ingredients 8

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1 pound pizza dough
2 tablespoons finely diced fresh basil
2 cloves fresh garlic, minced
1/4 cup olive oil
12 ounces grated mozzarella cheese
4 roma tomatoes, diced (or 7 ounces canned diced tomatoes)
1-2 tablespoons corn meal
1/4 cup flour

Steps:

Warm oven to 375°. Using flour only to keep dough from sticking, work dough into a pizza crust shape. It should be about 12" across. Lightly sprinkle pizza pan or cookie sheet with corn meal, then gently lay crust on it. It is recommended to parbake the crust for up to 10 minutes, though this step can be omitted- it depends on the dough. Monitor dough for bubbling, and pierce to remove the bubble. While it is parbaking, mix garlic and basil into olive oil. After 10 minutes, pull crust from oven. Leaving a border no larger than 1/2", brush crust with oil mixture, making sure that you get plenty of the seasonings on the crust in the process- be aware you will not usually use all the oil. Still maintaining your border, top with cheese and then tomatoes, and return to upper-middle area of oven for 10-20 minutes. Watch for cheese to melt and crust to turn light golden brown (watch bottom of crust as well). Alow to cool for 5 minutes, then cut and serve.