For my crust recipes, see this post.
The recipe is a knock-off of another recipe from my trusty Betty Crocker cookbook. I’ve been making pizza crusts from this cookbook for years, but I never looked at the opposite page at the Tomato Basil Pizza recipe.
My sister, Erin, introduced me to this gem of a recipe this past summer. I’ve made it several times since then. It’s super yummy!
Tomato Basil Pizza
- 1 pizza crust
- olive oil
- 8oz. fresh mozzarella cheese
- 1-2 tomatoes, sliced
- dried basil
- dried oregano
- garlic powder
- jalapenos, sliced (optional)
Toss mozzerella in the freezer 45 minutes prior to slicing to make the slicing easy on yourself. If you forget, no worries, it all melts anyway! Just slice it best you can.
Thinly slice mozerella cheese and tomatoes. Use a serrated knife on the tomatoes as that will bruise the tomato less than a regular knife.
Roll out crust on pizza stone or cookie sheet that has been generously coated with cornmeal.
Spread olive oil over crust, just enough to moisten the entire surface. Top with cheese slices and tomato slices. Sprinkle entire pizza with dried basil and oregano. Shake a small amount of garlic powder on the crust only (This will make the crust a treat to eat!).
Dan loves to add fresh jalapenos or serranos to just about every dish we eat. So we split the pizza in half: half with jalapenos and half with-out. This is optional, but Dan would vouch for its spicy deliciousness!
Bake at 425 (thin crust) or 375 (thick crust, pre-baked for 8 minutes) for 15-20 minutes or until crust is golden brown.