1 tub of fresh pizza dough
2 fresh tomatoes, seeded and chopped
1 teaspoon salt
1 cup grated mozzarella cheese
1 cup soft mozzarella cheese
1/2 cup ham slices, shredded
1/4 cup basil chiffonade (optional)
1/2 cup black olives, chopped (optional)
The pizza cook at Whole Foods recommended letting the dough rise before filling and baking. Lightly spray a bowl with cooking spray and flour the bowl. Take the dough out of the tub and put it in the floured bowl. Sprinkle the top lightly with flour and cover bowl with a cloth. Put the covered bowl in a warm draft free place to rise for one hour.
Preheat oven to 400˚F. Prepare a rimmed baking tray that measures 17x11 inches.
Put the tomatoes in a bowl and sprinkle with salt. Mix well. Pour tomatoes in a strainer and allow the tomatoes to drain for 10 minutes. Discard the water.
Uncover the bowl and take out the dough. Place it on a lightly floured bowl and roll it out to roughly 17x11 inches. Spray dough lightly with olive oil. Sprinkle with half of the grated mozzarella cheese.
Sprinkle with the drained tomatoes and the shredded ham. Top with the rest of the grated cheese. Then top with circles of the soft mozzarella cheese. If desired, top with chopped olives.
Bake 25-30 minutes until the crust turns a light golden brown. If desired, slice basil leaves thinly and sprinkle on top of the pizza.
|Ready to eat!|