- 4 Roma tomatoes, wedged
- 3/4 cup California Ripe Olives, halved
- 1/3 cup basil leaves, torn
- 2 tsp olive oil
- 1 lb. prepared pizza dough
- 1-2 Tbsp cornmeal
- 8 oz fresh mozzarella cheese, sliced
Preheat Emile Henry pizza stone in a 550 degrees F oven or covered grill. Toss together tomatoes, ripe olives, basil and olive oil in a mixing bowl. Season with salt and pepper and set aside. Sprinkle pizza peel generously with cornmeal. Roll and stretch pizza dough on a well-floured surface into a 14-inch circle and place onto pizza peel. Pour tomato olive mixture evenly onto crust and top with mozzarella. Slide onto Emile Henry Pizza Stone and bake for 10-15 minutes until crisp and bubbly. Carefully remove from oven or grill and place on cutting board or trivet. Cut and serve hot. Makes 1 (14-inch) pizza.