Thin Crust Individual Pizzas

40 minutes Prep Time
40 minutes Cook Time
4 Servings

Developed by Amy Thielen made using Red Gold Tomatoes. A homemade thin crust made from basic pantry ingredients and our vine-ripened whole peel tomatoes are the stars of these individual pizzas! Make the pizza dough ahead for an easy weeknight meal. Fresh, cheesy pizza better than anything brought to your door.

Ingredients

  • 3/4 cup cool water
  • 1/4 cup canola oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon sugar
  • 2 cups all-purpose flour, plus 2 tablespoons or more as needed
  • 1/2 cup extra virgin olive oil
  • 2 balls of fresh mozzarella, cut into thin slices

  • 1 1/2 (28 ounce) cans Redpack® Whole Peeled Plum Tomatoes 28 oz, use 1 entire can plus half of another can

  • 6 fresh basil leaves, torn for garnish
  • Salt and black pepper to taste
  • 1/2 cup (4 ounces) freshly grated Parmesan cheese
  • Parchment paper for rolling

Instructions

Step one

Pizza Dough: In a large bowl combine water, oil, salt and sugar, stir to combine. Add 1 cup flour and whisk until smooth. Switch to a wooden spoon and gradually add the remaining flour, stirring until the dough comes together. Turn the dough onto a clean surface and knead until it is smooth and supple, about 5 minutes.

Step two

Shape dough into a rough disk and let rest on a board, covered with a towel, for at least 30 minutes or up to 3 hours, before rolling. This dough can also be transferred to an oiled plastic bag and refrigerated for up to 3 days.

Step three

Preheat oven to 500° F. Remove dough from refrigerator 1 hour before preparing the pizza. The dough needs to be at room temperature before preparing the pizzas. Place heavy pizza stone, or cast-iron grill pan, flat-side-down, in the oven and preheat it to 500° F.

Step four

Divide the dough into 4 pieces. Roll each piece of dough between 2 sheets of parchment paper, making 4 individual-size pizzas. Peel off the top parchment. Brush each crust thickly with olive oil. Lay down a thin layer of mozzarella cheese.

Step five

Topping: Pour the tomatoes into a sieve set over a bowl, letting the excess juice fall below, reserving the juice for future use (soups or stews). Season the tomatoes with salt, pepper and drizzle with oil.

Step six

Rip the tomatoes into pieces and scatter over the mozzarella cheese, using about 1 1/2 tomatoes on each pizza, or more to taste. Season the pizza with salt, pepper and grated Parmesan cheese.

Step seven

Using a wide spatula transfer one pizza onto the hot baking stone. Bake until the pizza is browned on the edges, bubbling and caramelized in the center, about 10 minutes. Cool slightly and then garnish with fresh basil. Repeat baking process with the remaining 3 pizzas.

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