Quick Tomato Basil Pizza Recipe with Sea Salt
- PREP 10min
- COOK 20min
- TOTAL 30min
This is a very simple pizza recipe and could be served as a pizza or served more as a flatbread alongside sliced meats, such as salami. We like to use a flaked sea salt for this. A great option is to use Maldon Sea Salt, which is often sold in specialty grocery stores.
You Will Need
1 (13.8 ounce) can Pillsbury Artisan Crust with Wholegrain or substitute 12 ounces of refrigerated pizza dough
2 tablespoons extra-virgin olive oil
1 teaspoon flaked sea salt
1 1/2 cups shredded Italian cheese blend
Handful of fresh basil leaves
8 cherry tomatoes, halved
Directions
Heat oven to 400 degrees F. Then spray a baking sheet (with sides) with cooking spray.
Form pizza dough into a 15-inch by 10-inch rectangle (this doesn’t have to be exact, just close). Place dough onto baking sheet then use your fingers or a pastry brush to coat top of pizza crust with about 1 tablespoon of olive oil. Sprinkle the sea salt around the edge of pizza (about 1-inch from edges). Bake for 8 minutes.
Scatter the cheese, tomato halves and basil leaves over partially baked crust, but leaving the salt crust uncovered. Lightly sprinkle tops of tomatoes with a little salt then drizzle another teaspoon of olive oil over the pizza.
Bake 6 to 10 minutes or until cheese has melted and edges are light brown. Just before serving, cut into squares and scatter more sliced or torn basil leaves over pizza.