Cooking Light's Quick Pizza Margherita
2 packages pizza dough (the recipe calls for refrigerated crusts, but I like fresh dough better)
2 tspns EVOO
1 garlic clove, halved
8 plum tomatoes, sliced thin
2 cups shredded mozzarella cheese
2 tspn basalmic vinegar
1 cup thinly sliced fresh basil
1. Preheat oven to 400
2. Roll out dough onto 2 baking sheets covered with cooking spray. Pat each into a 13x11 inch rectangle. Bake for 8 minutes. Remove crusts from oven and brush with 1/2 tspn oil and rub with cut side of garlic. (baking the dough before topping it keeps the crust crisp)
3. Arrange tomato slices on crusts leaving 1/2 inch border. Sprinkle evenly with cheese. Bake for 12 minutes or until cheese melts and crust is golden.
4. Combine 1 tspn oil and vinegar, stirring with a whisk. Sprinkle pizzas evenly with sliced basil, salt, and pepper. Drizzle vinegar mixture evenly over pizza. Cut each pizza into 8 rectangles.