White Native Tomato And Fresh Basil Pizza – a delicious recipe with mozzarella, fresh native beefsteak, basil, garlic, cheese, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
230
kcal
Calories
17
g
Fat
6
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 11-ounce dough ball, 4 ounces shredded mozzarella, 1-2 fresh native beefsteak or other large variety tomato, 5 leaves of fresh basil, and more.
Yes, White Native Tomato And Fresh Basil Pizza falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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