YIELD: 6 SERVINGS 3 Tbsps. extra-virgin olive oil1 fresh 14-oz. pizza dough¼ cup grated Parmesan cheese12 oz. sliced mild provolone cheese5 Roma tomatoes, sliced thinSalt and pepper, as neededChopped fresh basil leaves, as needed 1. Coat a pizza pan with olive oil and spread dough out evenly to all edges of the pan. Sprinkle Parmesan on crust, then layer with provolone slices. Arrange sliced tomato on top of provolone and sprinkle with salt and pepper. 2. Bake at 425°F for 10 minutes or ...
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