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
- /2 teaspoon salt
Directions: 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.