White Native Tomato And Fresh Basil Pizza

• 1 11-ounce dough ball
• 4 ounces shredded mozzarella
• 1-2 fresh native beefsteak or other large variety tomato
• 5 leaves of fresh basil
• Pinch of fresh garlic
• 3 ounces freshly grated Asiago cheese
• 1 tablespoon extra virgin olive oil
• Pinch of cornmeal for pizza peel

1. 1. Flatten out the dough ball with your hands or a rolling pin to about 1/16 inch thick and place the dough on a peel with course ground cornmeal on it.
2. 2. Add shredded mozzarella evenly around the pie.
3. 3. Place the native tomatoes (sliced whole into 1/8 inch slices) on top of the mozzarella. Start with the edges and circle in until whole pie is filled.
4. 4. Place the fresh basil (cut into thin strips the long way) across the pie.
5. 5. Add a pinch of fresh garlic.
6. 6. Sprinkle the Asiago cheese over the entire pie
7. 7. Drizzle the extra virgin olive oil starting at the edge and circle into the center of the pie.
8. Bake in a brick over or deck oven at 550 to 650 degrees. Baking time depends on oven temperatue and other conditions; generally, between 5 and 8 minutes.

mozzarella, fresh native beefsteak, basil, garlic, cheese, extra virgin olive oil, peel

Taken from www.epicurious.com/recipes/member/views/white-native-tomato-and-fresh-basil-pizza-50045732 (may not work)