- 1 bread dough recipe
- 3 medium, ripe tomatoes
- onion powder, garlic powder, dried basil, & dried oregano
- 1 Tbsp. olive oil
- 4 – 8 oz. mozzarella
This recipe is very open to interpretation, depending on your tastes. I prefer using frozen bread dough, but if you have a tried and true bread recipe. . . go for it!
Let dough rise in a warm location for about 1 hour, or until dough has doubled in size. While dough is rising, slice tomatoes into ¼” slices and place them in a shallow dish in a single layer. Top with desired amount of seasonings and let them “marinate”. Punch dough down and allow it to rest for 10 minutes.
Turn dough out onto a greased baking sheet. With your fingers, gently press dough into a 9×13 rectangle (or whatever shape you please). Allow dough to rise for another hour or until doubled in size.
Using fingers, “dimple” top of dough. Brush entire top of dough with olive oil. Place tomatoes in a single layer on dough and top with mozzarella. Bake for 20 minutes in an oven preheated to 425°.
Slice and enjoy!