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Fresh Tomato Pizzas

Fresh Tomato Pizzas

Cover mini pizzas with slices of plum tomatoes for a fresh take on a family favorite; sprinkle mozzarella cheese on top.

Martha Stewart Kids, Late Summer http://www.marthastewart.com/342451/fresh-tomato-pizzas
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  • Yield Makes Four 6-Inch Pizzas

Ingredients

    • Extra-virgin olive oil, for brushing
    • All-purpose flour, for dusting
    • 1 pound frozen pizza dough, thawed
    • Salt
    • 4 plum tomatoes, very thinly sliced
    • 1 1/4 cups shredded mozzarella
    • 2 teaspoons dried oregano

Directions

  1. Preheat oven to 400 degrees. Brush two baking sheets with oil; set aside. On a lightly floured surface, divide dough into 4 pieces. Roll out each piece into a 6-inch disk about 1/4 inch thick.
  2. Transfer disks to oiled baking sheets. Brush with oil, and sprinkle with salt. Top each disk with a thin layer of tomato slices.
  3. Sprinkle 1/4 cup cheese over each disk. Top each with a few more tomato slices, and sprinkle with another tablespoon cheese. Sprinkle each pizza with 1/2 teaspoon oregano.
  4. Bake until crusts are golden, about 20 minutes. Drizzle pizzas with extra-virgin olive oil before serving, if desired.

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