Heirloom Tomato and Basil Pizza

• 16 oz package organic pizza dough, brought to room temperature
• 2 Tbsp olive oil
• 1 tsp flaked sea salt
• 1 1/2 cups Organic Valley Shredded Mozzarella
• 10 to 12 fresh basil leaves plus more for serving
• 1 large or 2 medium heirloom tomatoes, thinly sliced
• 1 clove garlic, minced 

1. Heat oven to 400°F. Then, spray a baking sheet (with sides) with cooking spray or brush with oil.  Gently stretch the dough into a large, flat circle. Place dough onto baking sheet. Then brush to coat top of crust with about 1 tablespoon of olive oil. Sprinkle the sea salt around the edge of the pizza. Bake for 8 minutes.

2. Scatter the cheese, garlic, tomato slices and basil leaves over the partially baked crust, leaving the salted crust uncovered. Then lightly sprinkle the tomatoes with about 1/4 teaspoon of salt drizzle the remaining olive oil over the pizza.

3. Bake 6 to 10 minutes more until cheese has melted and edges are light brown. Slice and serve.