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1. Let pizza dough rise at room temperature for 20 minutes
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2. Preheat oven with pizza stone in middle of oven to 475 f.
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2. Sprinkle chopped garlic, salt and pepper on sliced tomatoes, drizzle with olive oil and set aside
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3. Split dough into 3 equal parts and shape each into an 8-10 inch round. Flatten with a rolling pin. Form a small lip around the edges of the dough.
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4. Set each dough round onto a small piece of parchment paper and let rest for 10 minutes
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5. Brush dough with olive oil
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6. Layer on sliced cheese, tomato/garlic mixture
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7. Top with a few chopped cured olives or sauteed mushrooms (optional)
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8. Drizzle with olive oil and sprinkle on basil leaves
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9. Grind on some black pepper to taste
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10. Using a pizza peel or a cookie sheet or something flat, carefully transfer the pizza with the parchment paper onto the pizza stone or baking sheet, sliding it into the oven and off of the peel.
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11. Bake until done, about 10-15 minutes.
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12. Remove with peel or cookie sheet in the same manner, only in reverse.
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13. Let cool for a few minutes, slice, and eat.
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Note: These can be refrigerated or frozen for later use. Wrap with wax paper and then aluminum foil to store.
