Serves 4-6
Ingredients:
16oz raw pizza dough, thawed, if frozen
4 Riesling Marinated Italian Garlic Cloves, minced
4 tablespoons Double Garlic Extra Virgin Olive Oil
1 cup whole milk mozzarella, grated
2 tablespoons parmesan, grated
2 teaspoons fresh basil, chopped
2 teaspoons fresh parsley, chopped
1-2 tablespoons Pepper Plant Chunky Garlic Pepper Sauce
Instructions:
Preheat oven to 500°F, placing the oven rack right in the center. If using a pizza stone (highly recommended), place the stone in the oven to preheat as well.
Once the pizza dough has rested (according to the instructions on the package), turn the dough out on a lightly floured surface, and, using your hands, flatten into a flat circle. Begin stretching the dough by draping it over your knuckles, and working in a circular motion, gingerly stretching and pulling the dough into a 12 to 14-inch circle. Place the dough on a floured pizza peel (or 2 long metal spatulas), and using a fork, dock the pizza to reduce air bubbles.
Sprinkle minced garlic cloves and drizzle the olive oil over the dough, leaving 1/2-inch of border around the edge. Top pizza with grated mozzarella and parmesan and carefully transfer the pizza to the preheated pizza stone. Bake for 12-15 minutes or until the pizza is golden and crisp. The cheese should be melted and lightly browned in spots. Remove from the oven and set aside to rest for 1 minute (allowing the cheese to settle). Sprinkle the pizza with basil and parmesan and cut into 6-8 slices. Serve with Chunky Garlic Pepper Sauce for drizzling and dipping.