Ingredients
Scale
- Pizza Dough:
- 1 lb (about 450g) fresh or frozen pizza dough (store-bought or homemade), brought to room temperature. Using room temperature dough makes it much easier to stretch.
- Olive Oil:
- 3–4 tablespoons extra virgin olive oil, divided. Use a good quality oil for flavour.
- Garlic (Optional but Recommended):
- 2–3 cloves garlic, minced or pressed. Adds a lovely aromatic base.
- Tomatoes:
- 1 pint (about 2 cups or 300-350g) cherry or grape tomatoes, halved. Alternatively, use 2-3 ripe Roma tomatoes, thinly sliced.
- Mozzarella Cheese:
- 8 oz (about 225g) fresh mozzarella cheese (ball or log), drained well and torn into 1-inch pieces or sliced ¼-inch thick. Ensure it’s well-drained to prevent a soggy pizza.
- Optional: ½ cup (about 50g) shredded low-moisture mozzarella (part-skim or whole milk) for extra coverage and meltiness, sprinkled under the fresh mozzarella.
- Seasoning:
- ½ teaspoon dried oregano (optional, adds a classic pizza flavour)
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon black pepper, freshly ground
- Pinch of red pepper flakes (optional, for a touch of heat)
- Fresh Basil:
- ½ cup loosely packed fresh basil leaves, roughly chopped or torn. Added after baking for the freshest flavour.
- Balsamic Glaze (Optional but Highly Recommended):
- 2–3 tablespoons balsamic glaze (store-bought or homemade*) for drizzling.
Instructions
- Preheat and Prepare: Place an oven rack in the lower third position (or lowest position if possible, for a crispier crust). Preheat your oven to 425°F (220°C). Pour 2 tablespoons of the extra virgin olive oil onto a large rimmed baking sheet (a half-sheet pan, approximately 18×13 inches, is ideal). Tilt the pan to coat the bottom evenly with oil.
- Prepare the Dough: Place the room temperature pizza dough onto the oiled baking sheet. Gently press and stretch the dough outwards towards the edges and corners of the pan. If the dough keeps springing back, let it rest for 5-10 minutes to relax the gluten, then continue stretching. Aim for an even thickness across the pan. Use your fingertips to dimple the dough slightly all over (like focaccia), which helps prevent large bubbles.
- Build the Base: Drizzle the remaining 1-2 tablespoons of olive oil over the surface of the dough. If using, sprinkle the minced garlic evenly over the oil. Spread it gently with the back of a spoon or your fingers. Sprinkle with the dried oregano (if using), kosher salt, black pepper, and optional red pepper flakes.
- Add the Tomatoes: Scatter the halved cherry/grape tomatoes (or sliced Roma tomatoes) evenly over the dough. Distribute them well so each slice gets some tomato goodness.
- Layer the Cheese: If using shredded low-moisture mozzarella, sprinkle it lightly over the tomatoes. Arrange the torn or sliced fresh mozzarella pieces evenly over the top. Remember to leave some space between the pieces, as fresh mozzarella will spread and release moisture as it melts.
- Bake: Carefully place the sheet pan onto the preheated lower oven rack. Bake for 15-25 minutes, or until the crust is golden brown around the edges and cooked through on the bottom (you can gently lift a corner with a spatula to check), and the cheese is melted and bubbly. Cooking time will vary depending on your oven and the thickness of your dough. If the top is browning too quickly before the bottom is crisp, you can loosely tent the pizza with foil for the last few minutes.
- Finish with Freshness: Remove the pizza from the oven. Immediately scatter the fresh basil leaves evenly over the hot pizza. The residual heat will gently wilt the basil and release its aroma.
- Drizzle and Serve: Let the pizza rest on the pan for a minute or two. If desired, drizzle generously with the balsamic glaze just before serving.
- Slice and Enjoy: Using a pizza cutter or a large sharp knife, slice the pizza into squares or rectangles. Serve immediately while hot and fresh.
Nutrition
- Serving Size: one normal portion
- Calories: 350-450