12 ounces refrigerated fresh pizza dough
1 cup fresh basil leaves
6 garlic cloves
3 tablespoons Olive Gourmet Basil Ultra Premium Extra Virgin Olive Oil, divided
4 ounces fresh mozzarella cheese, thinly sliced
2 (6 ounce) heirloom tomatoes, cut into ¼-inch thick slices
1/4 teaspoon fresh ground black pepper
1/2 teaspoon sea salt
Place a pizza stone or heavy baking sheet in the oven. Preheat oven to 500o’ (keep the pizza stone or baking sheet in the oven as it preheats.)
Let dough stand at room temperature for 30 minutes.
Place basil, garlic, and 2 tablespoons oil in a mini food processor; pulse 3 times to form a paste. Add remaining 1 tablespoon oil and pulse until smooth.
Roll dough into a 14-inch circle on a flour sprinkled surface; pierce entire surface liberally with a fork.
Arrange dough on parchment paper on a pizza peel, or just on the pizza peel if you are talented! Spread about 2 1/2 tablespoons basil mixture over dough. Top evenly with cheese, tomatoes and pepper. Slide pizza onto baking stone. Bake at 500o for 12 minutes or until crust is browned and crisp.
Top with remaining 1 1/2 tablespoons basil mixture; sprinkle evenly with salt.
Cut into slices and serve.