• 1 ½ cups shredded part-skim mozzarella cheese
  • 5cherry tomatoes, thinly sliced
  • 2 tablespoons torn fresh basil leaves
  • 4small fresh mozzarella balls (bocconcini), thinly sliced
  • Directions

  • Step 1

    Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes.


  • Step 2

    Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a “crust” to form; cook until top is bubbling and edges are browned, 2 to 3 minutes.

  • Step 3

    Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.

  • Cook's Notes:

    The crust is delicate and thin, so don’t overload with toppings. But do try with other toppings (pepperoni, ham, pineapple, or BBQ chicken).

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