Fresh Tomato-Feta Pizza

1. 1

   Let dough stand at room temperature, covered, for 30 minutes.

2. 2

   Arrange tomato slices on a jelly-roll pan lined with paper towels; top with more paper towels. Let stand 30 minutes.

3. 3

   Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500u00b0 (keep pizza stone or baking sheet in oven as it preheats).

4. 4

   Combine tomatoes, 2 tablespoons oil, and garlic. Roll dough into a 14-inch circle on a lightly floured surface, and pierce dough liberally with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over stone; place dough on stone. Arrange tomato mixture on dough. Crumble cheese; sprinkle over pizza. Bake at 500u00b0 for 19 minutes or until crust is golden and cheese is lightly browned. Remove from oven; top with olives and basil. Brush outer crust with remaining 1 1/2 teaspoons oil. Cut pizza into 6 large slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.