Summary:Make a thin and crispy pizza in under 30 minutes with refrigerated pizza dough, plum tomatoes, mozzarella, and basil.


Servings: 4


1 (10-ounce) can refrigerated pizza crust dough Cooking spray

1 teaspoon extra-virgin olive oil, divided

1 garlic clove, halved

5 plum tomatoes, thinly sliced (about 3/4 pound)

1 cup (4 ounces) shredded fresh mozzarella cheese 1 teaspoon balsamic vinegar

1/2 cup thinly sliced fresh basil

1/8 teaspoon salt

1/8 teaspoon black pepper


Preheat oven to 400°. Unroll crust dough onto a baking sheet coated with cooking spray; pat into a 13 x 11-inch rectangle. Bake at 400° for 8 minutes. Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic.

Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese. Bake at 400° for 12 minutes or until cheese melts and crust is golden.

Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.

Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza. Cut pizza into 8 pieces.

© Barbara Deitch 2020