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| 4 med |
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Tomatoes, cored, seeded, and cut into 1 inch pieces |
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| 2 med |
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Garlic cloves, minced |
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Salt and Pepper |
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| 1 1/2 cups |
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Mozzarella Cheese, shredded |
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| 1/2 cup |
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Parmesan Cheese, grated |
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| 3 tbs |
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Fresh Basil leaves, shredded |
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| 1 |
Mix together tomatoes and garlic in medium bowl; season to taste with salt and pepper and set aside. |
| 2 |
Top partially baked crust evenly with tomato mixture, followed by mozzarella, then Parmesan. Bake as directed. Scatter basil over fully baked pizza before cutting into wedges. |
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| Yield: 1 14 inch Pizza |
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| Recipe Source |
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Source: America's Test Kitchen
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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