Cracker-Thin Pizza with Cherry Tomatoes
4 ounces (about 1/8) of Pizza Dough recipe.
3/4 cup Easy Pizza Sauce
1 oz. fresh mozzarella, cut or broken into 1/2-inch chunks
1 oz. fresh whole-milk ricotta
2 oz. ripe cherry tomatoes, halved
8 large fresh basil leaves, thinly sliced
1. Preheat the oven to 550F with the pizza stone already in the oven.
2. Using the back of a large spoon, spread the tomato sauce onto the stretched dough, leaving about a 1/2-inch border. Distribute the mozzarella, small dollops of the ricotta, and the cherry tomatoes evenly across the pizza.
3). If using a baking sheet, put it on the rack. If using a pizza stone, shake the peel a bit to make sure the pizza isn’t stuck and then slide the pizza off the peel and onto the heated stone (Aim for the back of the stone and place the end of the peel there). Bake, turning the pizza with a peel or tongs if one side browns faster than the other, until the crust is nicely browned and crisp and the cheese is bubbly, about 5 to 7 minutes on a pizza stone, or 10 to 12 minutes on a baking sheet.
4). Transfer the pizza to a cutting board, scatter the basil over the pizza, and let stand for 1 to 2 minutes before cutting it with a pizza wheel, kitchen shears, or a chef’s knife.
Source: Fine Cooking Cracker-Thin Pizza with Cherry Tomatoes