Prep 5 mins
Cook 10 mins
A light pizza with olive oil, garlic, fresh basil, fresh tomatoes, mozzarella and Parmesan cheeses. Perfect with a beer on a hot summer night. I was inspired to try and make this myself after having an delicious version of it at Small Bar in Chicago. Yum!
- 12 inch thin pizza crust (I use Boboli 12-inch thin crust)
- 14.79 ml extra virgin olive oil
- 2 garlic cloves, finely chopped
- 3-4 large basil leaves, cut into strips
- 2 small tomatoes, cut thinly
- 113.39 g mozzarella cheese, shredded
- 29.58 ml parmesan cheese
- salt and pepper, to taste
- crushed red pepper flakes, to taste
- Preheat the oven to 450°F.
- Drizzle the olive oil over the pizza shell. Use a brush to spread it around and make sure to get the crust!
- Next, disperse the finely chopped garlic evenly.
- Spread the mozzarella cheese throughout the top, but keep it thin.
- Place the thinly sliced tomatoes across the entire pizza.
- Lightly salt and pepper the tomatoes with the kosher salt.
- Spread the fresh basil leaves, making sure to get some on tomatoes and on just the cheese itself.
- Cook the pizza in the oven for about 9-10 minutes, or until sufficiently crispy and melted to your liking.
- Add a little Parmesan cheese and (optional) crushed red pepper and enjoy!
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