Tomato, Basil and Fresh Mozzarella Pizza


Yield:  6-8 slices (more for smaller appetizer portions)




1 lb pre-made pizza dough (I buy mine at Publix supermarkets in the Bakery section), let rest at room temperature

1–8 ounce jar of your favorite pizza sauce or pasta sauce

8 ounces grated mozzarella cheese

½ cup freshly grated Parmesan cheese

½ cup fresh basil, chopped into chiffonade

2 cloves of garlic, finely chopped

1 fresh tomato, sliced

6 slices of fresh mozzarella cheese

½ teaspoon oregano

Yellow cornmeal to dust bottom of pizza pan

Round pizza pan




Preheat oven to 400 degrees F

Dust the bottom of the pizza pan with cornmeal.

Place dough on a lightly floured surface and roll or stretch dough out to form a circle to fit your pan.  Don’t worry, if it isn’t perfect.  Use your hands to stretch the dough to the edge of the pan.  Spread the pizza or pasta sauce on top of the dough, enough so you have a nice coating on the dough.  Sprinkle 4 ounces of the grated mozzarella cheese on top of the sauce and then add the chopped garlic.  Arrange the basil, tomatoes and slices of fresh mozzarella on top and sprinkle with the Parmesan cheese and oregano.


Bake for approximately 20-25 minutes until the crust is lightly browned and the cheese is melted and bubbly.  Remove from oven and let sit for about 5 minutes.  Slice and serve.