makes an 8~10 inch pizza
1/4 lb (ish) pizza dough
a mixture of tomatoes, as much or as little as you want on your pizza (I used "campari" and "golden sweet cherries"), sliced
fresh mozzarella slices
garlic infused olive oil*
kosher salt to taste
- Preheat your baking stone in the oven to 500°F (or higher, if your oven gets hotter). Using a paper towel, blot and press the tomato and mozzarella slices to remove excess moisture.
- Roll the dough out as thin as you can without tearing, about 8~10 inches in diameter. Place on a (generously) cornmeal coated pizza peel, and work quickly.
- Evenly place slices of mozzarella cheese, avoiding the outer inch of the dough to prevent the cheese from melting and sliding off of the dough. Place slices of tomato on top, then drizzle with garlic infused olive oil. Sprinkle lightly with salt, then quickly slide the pizza onto the stone with a quick, thrusting motion. Bake in the oven for 10~12 minutes, until the cheese and tomatoes are browned and the crust is crisp. Let cool slightly before serving.
3~6 garlic cloves, peeled and crushed
- In a medium saucepan, pour the olive oil and add the crushed garlic cloves. Heat over medium-low heat. If the garlic begins to brown, turn the heat down. Let the flavors steep for at least 10 minutes, but the longer you go, the more flavor you get. But make sure the garlic doesn't brown or you'll get a bitter oil and lose the olive flavor.