Prep 15 mins
Cook 15 mins
Adaptation from a summer favorite when tomatoes are ripe. This is a fantastic substitute in the winter when the tomatoes are a bit bland.
- 1 1⁄4 lbs wheat bread dough (frozen)
- 2 tablespoons olive oil
- 2 tablespoons garlic, minced
- 2 cups pizza cheese (blend of shredded Mozzarella, provolone, and Romano)
- 14 1⁄2 ounces tomatoes, diced fire roasted (like Hunt's brand)
- 3⁄4 ounce fresh basil
- 5 tablespoons ricotta cheese
- 6 ounces fresh mozzarella cheese
- salt and pepper
- Preheat oven to 400 degrees.
- Allow bread dough to thaw in the refrigerator; remove and allow to sit at room temperature for about 20 minutes.
- Drain the tomatoes and set aside.
- Roll and shape the dough to cover a vented 14-inch pizza pan.
- Mix olive oil and garlic in a dish, then brush mixture over dough.
- Spread 2 cups of pizza cheese over the oil.
- Spread tomatoes over the cheese.
- Cut the basil into ribbons, and spread evenly over the tomatoes.
- Slice the fresh mozzarella cheese and place the pieces in a circular pattern around the pizza.
- Place 1 tablespoonful of ricotta in the middle of the pizza, and the rest between the slices of mozzarella.
- Sprinkle with top with salt and pepper to your liking.
- Cook for 15 minutes or until the cheese is brown and bubbly around the edges.