Ingredients
- 1/4 cup extra-virgin olive oil
- 4 teaspoon finely chopped garlic
- 3 ounce paper-thin slices salami
- 2 ounce small tomatoes (about 7 ounces each), cut into 1/4-inch-thick rounds
- 10 ounce fresh mozzarella cheese, torn into 2-inch pieces
Preparation
Baking Directions:
Position an oven rack in the bottom third of the oven.
Place a pizza stone on the rack and preheat the oven to 500° to 550°F (as high as possible).
Stretch out 1 dough ball with floured hands, or roll it out on a floured work surface, until it is about 12 inches in diameter (the dough does not have to be round).
Dust a pizza paddle with flour and place the dough on the paddle.
Working quickly, drizzle and rub 2 tablespoons of the olive oil over the dough.
Sprinkle half of the garlic evenly over the dough and gently rub it into the olive oil.
Arrange half of the salami and tomato slices in a single layer, overlapping slightly, on the dough, leaving a 1-inch-wide border around the circumference.
Scatter half of the cheese on top.
Season with salt and pepper.
Carefully slide the pizza off the paddle and onto the hot pizza stone in the oven.
Bake for 8 to 12 minutes, or until the crust is crisp and golden brown on the bottom and the cheese has melted and begun to brown.
Transfer the pizza to a cutting board.
Repeat to make a second pizza.
Using a pizza cutter or a large knife, cut the pizzas into wedges and serve.
