Thin Crust Pizza with Fresh Tomatoes and Basil

Thin Crust Pizza with Fresh Tomatoes and Basil

Recipe courtesy Giada De Laurentiis, Food Network

Serves: 4

Ingredients

* 1 tablespoon yellow cornmeal
* 2 (8-ounce) pieces of homemade 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
* 1/2 teaspoon salt


Pizza Dough:

* 1/2 cup warm water (105 to 110 degrees F)
* 2 teaspoons dry yeast
* 2 cups all-purpose flour
* 1 teaspoon salt
* 3 tablespoons olive oil


Directions
Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

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.


**Here are the things I did that are a little different...

1. After I divided my dough into the two balls, I wrapped each ball in Saran Wrap and put them in the fridge for about an hour. This allowed the dough to come together and rise again just a tad.
2. I chopped my garlic, then put it in my Olive Oil and microwaved it for 20 seconds 2 times (if you did 40 seconds all at once it would start to spatter). This gave my olive oil the garlic flavor without the hassle of trying to sprinkle raw garlic evenly onto the pizza. Also, I used about a half a cup of olive oil. LOTS more than the recipe calls for, but it keep the pizza nice and moist. I "basted" the pizza again, especially the crispy edges, when it came out of the oven.
3. I used Hot House tomatoes, and I used 2 per pizza, and still wish I had more. So, I would recommend using atleast double what she calls for. I probably did the same with the cheese. It seems like I used a lot more than what the recipe says. I also used A LOT more basil that what the recipe called for.
4. Speaking of basil, on our first pizza, the basil got crunchy. So on the second pizza, I put the basil under the tomatoes and it was much better. It retained more basil flavor that way.
5. I salted and peppered the pizzas before they baked.


REALLY easy and really delicious!