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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Adaptation from a summer favorite when tomatoes are ripe. This is a fantastic substitute in the winter when the tomatoes are a bit bland. Ingredients:
1 1/4 lbs wheat bread dough (frozen) |
2 tablespoons olive oil |
2 tablespoons garlic, minced |
2 cups pizza cheese (blend of shredded mozzarella, provolone, and romano) |
14 1/2 ounces tomatoes, diced fire roasted (like hunt's brand) |
3/4 ounce fresh basil |
5 tablespoons ricotta cheese |
6 ounces fresh mozzarella cheese |
salt and pepper |
Directions:
1. Preheat oven to 400 degrees.
2. Allow bread dough to thaw in the refrigerator; remove and allow to sit at room temperature for about 20 minutes.
3. Drain the tomatoes and set aside.
4. Roll and shape the dough to cover a vented 14-inch pizza pan.
5. Mix olive oil and garlic in a dish, then brush mixture over dough.
6. Spread 2 cups of pizza cheese over the oil.
7. Spread tomatoes over the cheese.
8. Cut the basil into ribbons, and spread evenly over the tomatoes.
9. Slice the fresh mozzarella cheese and place the pieces in a circular pattern around the pizza.
10. Place 1 tablespoonful of ricotta in the middle of the pizza, and the rest between the slices of mozzarella.
11. Sprinkle with top with salt and pepper to your liking.
12. Cook for 15 minutes or until the cheese is brown and bubbly around the edges.
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