Favorite Recipes of Maverick Swaniel Harrienger

{August 11, 2013}   Fresh Tomato-Feta Pizza (Cooking Light: Crave! [2013])

1 pound refrigerated fresh pizza dough
Cooking spray
4 sliced plum tomatoes
2.5 divided tablespoons olive oil
2 minced garlic cloves
1 tablespoon yellow cornmeal
3 ounces feta cheese
.33 cup pitted and halved kalamata olives
.25 cup basil leaves

Place dough in bowl coated with cooking spray.  Let dough stand, covered, 30 m.
Arrange tomato slices on jelly-roll pan lined with paper towels.  Let stand 30 m.
Position oven rack in lowest setting.  Place pizza stone or heavy baking sheet on bottom rack in oven.  Preheat oven to 500°F; preheat stone or sheet 30 m before baking pizza.
Combine tomatoes, 2 tablespoons oil, & garlic.  Sprinkle cornmeal on lightly floured baking sheet without raised edges.  Roll dough into 14″ circle on prepared baking sheet.  Pierce dough liberally with fork.  Arrange tomato mix over dough.  Crumble cheese; sprinkle over pizza.  Slide pizza onto preheated stone or sheet, guiding it with a spatula.  Bake at 500°F 19 m.  Remove from oven; top with olives and basil.  Brush edges of crust with 1.5 teaspoons oil.  Cut pizza into 6 wedges.  Serves 6.


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