Tomato Basal Mozzarella Pizza
Ingredients
1 Canned Thin Crust Pillsbury Pizza Dough
3-4 Tbs. Light Parmesan Peppercorn Ranch Dressing
5 Roma tomatoes
1/2 lb. ball of fresh Mozzarella
6-7 fresh Basal leaves
2/3 large fresh garlic bulb
Preparation
- Fire up the BGE to about 600 degrees, plate setter legs down, pizza stone on the plate setter (must get hot before cooking pizza)
- Spread dough out to about 15 inches
- Spread thin coat of EVOO on crust
- Distribute evenly the dressing
- Slice 3/16" tomato slices
- Cut Mozzarella into Juliane size pieces and layer with tomatoes
- Chop Basel and spread evenly
- Mince garlic and spread evenly
- Cook for 10 minutes at 600 degrees on parchment paper
- Remove, serve, eat...and wish you had more!!!
Keep On Eggin'
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