This is a deliciously classic Italian pizza! Romas are terrific on pizza because they are not too juicy.
1 prepared pizza crust
1 small clove garlic, minced or pressed
1/2 c. shredded mozzarella cheese, divided
1 or 2 Roma tomatoes, sliced thinly (1 is often fine- you want enough to generally cover pizza, but don't overlap)
2 Tbsp. shredded Parmesan cheese
8-12 basil leaves, left whole or chiffonade/ribbon cut
Preheat oven to 425.
Combine garlic with an overflowing 1 Tbsp. olive oil, then lightly brush it over the pizza crust, all the way to the edges. Leaving a border, sprinkle evenly with half of the mozzarella, top with tomato slices, then sprinkle on the Parmesan. Drizzle with a wee bit of olive oil (1 Tbsp. or less). Dot with basil leaves, and sprinkle with the remaining mozzarella.
Bake on a pizza stone or sheet for about 12-15 minutes, or until the cheese has melted and crust is nicely browned.
Recipe created or adapted by Liz Talley, Urban Graze
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