Smoked Mozzarella And Sun-Dried Tomato Pizza

• Basic dough (see recipe)
• 1/2 pound sun-dried tomatoes, packed in oil, drained, oil reserved
• 1/2 pound smoked mozzarella, halved lengthwise and sliced thin

1. Prepare the dough.
2. Preheat oven to 425 degrees.
3. Brush the top of dough with 1 1/2 tablespoons of the oil reserved from the sun-dried tomatoes.
4. Bake for 15 minutes.
5. Remove the dough from the oven and arrange the tomatoes over the top in a pinwheel fashion.
6. Arrange the cheese slices in between the tomatoes.
7. Bake until the cheese is melted and the dough is golden brown, about 5 minutes longer.

tomatoes, mozzarella

Taken from cooking.nytimes.com/recipes/10818 (may not work)