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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make pizza dough according to directions up until the point where the dough is proofed and is ready to be cooked. | 2. If your mozzarella cheese is very fresh, slice up and set on paper towels first for any whey to absorb then proceed with recipe. | 3. Peel the tomatoes by plunging into boiling water for about 15 seconds. Remove peel, cut into thin slices, remove seeds and drain in a colander. | 4. Preheat oven to 425 degrees. Lightly oil a round pizza tray* with olive oil. Roll out the pizza dough into a thin, supple sheet and place in the prepared pizza pan. Brush the surface of the dough with olive oil, cover with thin slices of Mozzarella. Scatter on half of the tomato slices, then the Parmesan. Arrange the remaining tomato slices on top. | 5. *NOTE: a heavier pizza tray is preferable for best baking results. | 6. Lightly salt the tomatoes, then drizzle a little bit of olive oil all over the top. | 7. Bake 15-20 minutes. It may be necessary to turn pizza pan around at the half way mark for even browning. | 8. Garnish the fresh basil ribbons on top of the pizza just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peezy pizza dough	1		baked	-	-	-	-
mozzarella cheese	11	ounces	imported	1010.3759	84.8841	42.2861	55.7266
tomato	1		ripe firm	62.068999999999996	13.7631	3.2384	0.5397
extra virgin olive oil	3	tablespoons		-	-	-	-
basil leaf	8 -10		cut	-	-	-	-
parmesan cheese	2	tablespoons	grated imported	37.0	4.0	4.0	0.5
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.