Pizza Blanca as inspired by Grimaldi’s Pizza

submitted by cooking club

1 batch of pizza dough (recipe follows)

8-12 oz. fresh mozzarella cheese, thinly sliced

2 TBSP minced garlic (about 3 generous cloves)

2 Roma tomatoes, thinly sliced

¼ cup shredded Parmesan cheese

Freshly grated black pepper

Sea salt

Dried oregano

1 TBSP olive oil

1 leaf fresh basil, chopped finely (about ½ tsp dried basil)

Preheat oven to 475 degrees. If preheating your pizza stone, prepare pizza dough on parchment paper or pizza mat to make transfer to the stone simpler.  On a lightly floured surface, stretch or roll out dough to fit 16 inch pizza stone.

Place mozzarella cheese slices all over the pizza, with about 1 inch between slices and ½ inch from edge. Flick minced garlic all over the surface of the pizza, on top of the mozzarella. Place the tomatoes slices all over the mozzarella and garlic, with about 2 inches between each slice.

Sprinkle the Parmesan cheese, a pinch of each black pepper, salt, and oregano all over the pizza surface. Drizzle the olive oil evenly over the pizza surface.

Bake pizza in oven for 12-20 minutes, depending on your oven. Remove pizza when the mozzarella is speckled with brown spots and the crust is golden brown.  Sprinkle basil over the surface of the cooked pizza. Slice and enjoy!