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1
Heat a pizza stone in a 425 F oven for one hour before use.
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2
Peel and slice all garlic cloves and place in olive oil to perfume it.
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3
This is the oil you will use for the rest of the recipe.
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4
Brush rimmed baking sheet with some olive oil to coat.
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5
After pizza dough has rested 30 minutes, per recipe, punch down and dump into baking sheet.
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6
With oiled fingers, dimple and stretch/push dough to fill sheet, with edges being a bit higher for crust.
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7
Brush with olive oil and spread garlic over dough, leaving 3/4 inch crust.
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8
(you should have a fair amount of oil left) Place baking sheet on pizza stone and bake for 7-10 minutes, until very light tan/brown.
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9
Remove from oven and spread a layer of crushed/chopped tomatoes.
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10
Add the rest of the ingredients in any order that appeals to you!
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11
That's the best part of pizza- you can add to, delete and embelish any way you want.
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12
I usually drizzle a bit more olive oil over the whole thing again, and brush the crust a bit more.
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13
Place baking sheet back on pizza stone for another 12-16 minutes, until the crust is a nice golden brown and it smells wonderful!
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14
Remove from oven, and slide pizza from baking sheet to a cutting board.
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15
Enjoy!
