Baker’s Recipe: Tomato & Basil Pizza

Adem couldn’t make up his mind about what to indulge in first while looking over the abundance from the harvest. The fresh cheese? The fresh fruits? Or that piping hot bread? Shrugging, he just combined them all.

Bakers aren’t all about sweets like cakes and brownies, we also excel at making courses. Sure, the cook may argue this falls under his expertise, but if it gets baked in an oven then the baker gets to claim it.

With summer doing all it can to melt me into a puddle of goop, I will say it’s allowed for some exceptional produce. And is there anything as good as fresh basil, tomatoes and mozzarella?

Tomato & Basil Pizza
Makes around four servings in an odd shape

6 ounces of pizza dough
1 fresh tomato, thinly sliced
1/2 cup of fresh mozzarella
1/4 cup of fresh basil, shredded

Olive oil
Salt and pepper

Baking pan


Thinly slice the tomato and place the slices on a paper towel to allow some of the excess juice to drain off. Slice the mozzarella and do the same to drain the extra moisture. If you don’t do this, you’ll get a soggy pizza! Rinse and dry the basil leaves before shredding it.

Preheat the oven to 450 degrees. Stretch out the dough to fit your baking sheet on a floured surface. Brush the top with olive oil, then flip it over and do the same with the other side before placing the toppingless dough in the preheated oven. Allow the pizza to bake for about 5 minutes on each side before removing from the oven.

Top the pizza evenly with the tomato, basil and mozzarella. Sprinkle it with salt and pepper and place it back in the oven for another 5-10 minutes until the cheese has melted.

If you want meat, something simple like grilled chicken breast or prosciutto would be ideal in a pizza like this.

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