|
Preheat
the oven to 400°.
Flour
a flat surface. Knead the dough, adding the rosemary leaves as you
knead. Roll the dough into a 12-inch circle. Sprinkle some more
rosemary around the crust – including the outer edges. Pat
the herb down slightly with your hands to help stick to the dough.
Place the circle of dough onto a 12-inch pizza pan coated with DuPont
SilverStone® non-stick. Press the dough to build up a small
edge. Using kitchen shears, snip the edge of the crust every 1 1/2
inches, angling the cuts alternately left and right. Prick the bottom
of the crust with the tines of a fork.
Sprinkle
the crust evenly with Mozzarella cheese. Top with sliced basil.
Fan the tomatoes around the circle, alternating red and yellow if
using both. Sprinkle olive oil (about 1 teaspoon) very lightly all
around the top. Evenly dust with Parmesan cheese and pepper.
Bake
the pizza for about 14 minutes or until Mozzarella is melted and
the Parmesan cheese is slightly browned. Top with the basil leaves
and serve.
|
