Author: Pizza Today
Recipe type: pizza
- 12-inch pizza shell lightly par-baked
- 3 large Roma tomatoes, sliced
- Fresh chopped basil
- 5 ounces fresh mozzarella, sliced
- 2 teaspoons grated Parmesan
- 2 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
- Balsamic glaze
- Brush par-baked crust with extra virgin olive oil.
- Place mozzarella, followed by tomato slices evenly.
- Sprinkle on Parmesan.
- Out of the oven, add basil and drizzle with balsamic glaze.