This was absolutely amazing. Made as directed with homemade dough. Would not change a thing. The 4 ounces of cheese was just perfect. I was concerned it wouldn't be enough but decided not to add more. I'm glad I didn't. This is a new favorite and will be made often. Thanks for sharing.
Yummy! I just love fresh basil. Very easy, light, and tasty. I will scale back on pepper next time, it sort of stole the show from the tomatoes and basil.
I decided to try this pizza because I am not fond of pizza/red sauce. I was perplexed when I saw how little of the mozzarella was used and was afraid that it would be bland. I may have used less then 4 ounces of cheese (I just dusted the pizza under the assumption that more would be added to the top. WRONG! LOL!) Quite the contrary, the pizza was delightfully light and I am glad I did not smother it in cheese. I sliced the tomatoes paper thin using a mandolin and i would do it this way again. The red pepper flakes were a fabulous addition. Low in Fat and Vegetarian enough for me! I will be making this one again. Thanks Chef Acosta for posting. My Three Chefs Fall 2008
Awsome!!!! Loved it... used fresh mozzarella, roma tomatoes, dry basil and added cayenne pepper to the olive oil...delish!
So easy and fast to make. Impressed my friends. I sprinkled a little cheese on top to melt over tomatoes and basil. Excited to make again!
Made 3 pizzas on the Big Green Egg using homemade crusts. One as directed, with a small amount of shredded mozzarella. One with a good amount of mozzarella ?pearls?, halved. One with a generous amount of both shredded and pearls with the sliced tomatoes under the cheese. They were all excellent, but the last one was our favorite! Thanks so much for this great recipe!
Best pizza I've had or made in this country & wished I could give it 10 stars. Followed the recipe exactly & shredded the cheese block myself, since it seems like it tastes better than the already shredded ones. Love the fact that is not submerged in ton of cheese. Very light & can be served as an appetizer cut in smaller wedges. Will be making this again & again. Thank you so much for sharing your recipe with us all.
Excellent!!! This was awesome
Just made this, and am SO impressed. Used the fresh basil, fresh Roma tomato, and it is really so good. I think that, adding the Parmesan and crushed red pepper at the very end, adds a HUGE zing to the flavor (rather than adding those ingredients before baking). I can't wait to make it for the kids. I used the small Boboli crust, so will undoubtedly be able to eat it all on my own today (shame on me), so they'll have to wait! It needs VERY little salt, if any.
Perfect summer dinner! Used tomatoes and fresh basil from the garden and sliced a ball of mozzarella. Used Naan bread as the crust and cooked it up on the grill, using indirect heat. The crust was crispy on the outside, soft on top. My husband said it was like an appetizer from an upscale Italian restaurant.