Fresh Mozzarella, Heirloom Tomato, and Basil Pizza SERVES 6 (serving size: 2 slices) Hands-on: 22 min. Total: 55 min. Ingredients 12 ounces refrigerated fresh pizza dough 1/2 cup fresh basil leaves 2 tablespoons extra-virgin olive oil, divided 3 garlic cloves 1 tablespoon water 4 ounces fresh mozzarella cheese, thinly sliced 2 (6-ounce) heirloom tomatoes cut into quarter-inch-thick slices 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats). 2. Let dough stand at room temperature for 30 minutes. 3. Place basil, 1 tablespoon oil, and garlic in a mini food processor; pulse 3 times to form a paste. Add 1 tablespoon water; pulse until smooth. 4. Roll dough into a 14-inch circle on a floured surface; pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Brush remaining 1 tablespoon oil over dough. Top evenly with cheese and tomatoes. Bake at 500° for 11 minutes or until crust is browned and crisp. Drizzle basil mixture over pizza; sprinkle evenly with salt and pepper. Cut into 12 slices. CALORIES 372; FAT 15.1g (sat 4.9g, mono 5.9g, poly 1.2g); PROTEIN 13.3g; CARB 43.8g; FIBER 7.3g; CHOL 23mg; IRON 1.6mg; SODIUM 626mg; CALC 23mg Want more? Uncover thousands more healthy,easy-to-make recipes when you join us today-plus get 3 Free Gifts Cooking Light DIET Our Privacy Policy has changed. Click below to see it. Email Opt-Out Privacy Policy Your California Privacy Rights For further communication, please contact: Attention: Consumer Affairs COOKING LIGHT Customer Service 3000 University Center Drive Tampa, FL 33612-6408