Try finding this on your take out menu!Â This pizzaÂ is a very easy pizza to create in a hurry with some planning. First off make sure you have all ingredients on hand to create the meal. This is easily done during the weekend. The day you intend to make the pizza, take the dough ball out in the morning to thaw. It doesnâ€™t matter if it sits for two extra hours or so. Also you can make the sun-dried tomatoes the night or day before or even during the day you intend to use them. Cut your cheese and place in a container and refrigerate or use cheese that has already been cut. Place all ingredients that do not require refrigeration on the counter for ease in access. The basil is the only ingredient that will need to be prepared at the time of making the pizza and it takes only a few minutes. Once you get home create this delight that normally canâ€™t be ordered on the take out menu in less than 30 minutes. If there are leftovers, you have a bonus of lunch the next day!
1 pizza dough ball from Samâ€™s Club or your deli department thawed or your favorite pizza doughÂ (Samâ€™s Club dough balls take about 6 hours to thaw and double in size.)
Non-stick cooking spray
2 tablespoons of corn meal or semolina pasta flour
2 tablespoons of extra virgin olive oil
1 – 16 oz. log of fresh mozzarella diced
10 basil leaves cut using the chiffonade technique
About 1 cup of Sun Dried Tomatoes (Make sure to do this in advance. They take about 2 hours in the oven.)
Place dough ball in a large bowl coated with non-stick cooking spray, cover with plastic wrap, thaw and allow and double in size. This should take about 6 hours. Make Sun Dried Tomatoes at this point or use some that you made in advance. Spray pizza try with non-stick spray. Evenly spread corn meal or semolina flour over cookie sheet or pizza pan, this is to prevent sticking and to make a crispier crust. Using your hands, flatten and shape dough to desired thickness and size on the sheet. Drizzle two tablespoons of the olive oil over the dough and evenly spread with a spatula. Add the fresh mozzarella cubes and the chiffonade of basil. Place the sun dried tomatoes in somewhat of pattern for presentation purposes. Place on the lower rack of a preheated oven at 425 degrees and bake for 15 minutes or until crust is golden brown and cheese is melted.
Try Gabbiano Pinot Grigio (Italy), Chateau St. Michelle Sauvignon BlancÂ (Columbia Valley),Â Domaine De Ricaud Bordeaux ClairetÂ (France), Peroni, Flensburger Brauerei Gold Premium LagerÂ (Germany )or Sam Adams Light (Boston, MA).