Fresh Mozzarella and Tomato Pizza with Basil
4 par-cooked pizza crusts
1 pound fresh mozzarella cheese, drained, sliced
1 zucchini, thinly sliced
6 Roma tomatoes, cut in half, seeded and diced
1/2 cup grated fresh Parmesan cheese
2 cloves garlic, minced
Extra virgin olive oil
Freshly ground black pepper
1 teaspoon dried oregano
3/4 cup thinly sliced fresh basil leaves
Position bakestone rack and bakestone in Wolf oven in rack position 1 (lowest position). Preheat oven in BAKESTONE at 500°F (260°C). Allow about 35 minutes for oven to preheat. Lay pizza crusts on countertop. Divide mozzarella and zucchini slices evenly between all crusts. Sprinkle each pizza with diced tomatoes, Parmesan cheese, garlic, olive oil, salt, pepper and oregano. One at a time, place pizza on Bakestone with peel. Bake 6 to 7 minutes or until edges of crust are deep brown. Repeat with remaining pizzas. Sprinkle fresh basil over each pizza just before serving.
*If baking crusts from frozen crusts, partially defrost crust, top as above and bake about 9 minutes or until cheese is browned. If baking crusts from refrigerated, top as above and bake 7 to 8 minutes or until cheese is browned.
*If fresh pizza dough is used instead of par-cooked crusts, top with above toppings and bake as above for 8 to 9 minutes or until cheese is browned.
Makes 4 pizzas.