We love to make homemade pizza at our house. When trying to decide our toppings for tonight’s pizza, we took into account a few things: what we had on hand (tomatoes, basil and Rosemary and Olive Oil Focaccia Bread dough) and my sister’s taste buds (she tries to eat as little meat as possible). After my sister bought a log of fresh mozzarella cheese, we were ready to assemble our vegetarian-friendly pizza.
- 1 par-baked Extra-Thin Pizza Crust
- olive oil
- salt and pepper, to taste
- 6 oz. fresh mozzarella cheese, sliced
- fresh basil, to taste
- 4 oz. grape tomatoes, sliced in half
- parmesan cheese, freshly shaved
- After removing your par-baked pizza crust from the oven, drizzle with olive oil to cover the crust then season with salt and pepper if desired. (I didn’t and felt as though my pizza could have used a bit more salt.)
- Layer crust with slices of cheese, fresh basil (I used what was left in my fridge – which wasn’t a lot), and tomato halves. Shave parmesan cheese over the top and bake at 425 degrees for 15 minutes.
Between par-baking your crust and baking your pizza, the total amount of baking time you’ll need is approximately 25 minutes. Your cheese should be turning brown at this point. If you like your cheese extra brown and crispy you can broil the pizza under your oven’s broiler for a minute or two or leave the pizza in longer. After 25 minutes my pizza crust was stiff but not all that brown on the bottom, so it’s probably safe to leave the pizza in the oven even longer. Be careful not to let the edges of your pizza burn. My edges were so crispy they crumbled when I sliced the pizza.