White Native Tomato And Fresh Basil Pizza

1. 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

   2. Add shredded mozzarella evenly around the pie.

3. 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

   4. Place the fresh basil (cut into thin strips the long way) across the pie.

5. 5

   5. Add a pinch of fresh garlic.

6. 6

   6. Sprinkle the Asiago cheese over the entire pie

7. 7

   7. Drizzle the extra virgin olive oil starting at the edge and circle into the center of the pie.

8. 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.

* Per serving · 4 servings · Values may vary.