Tomato, Basil, & Mozz Pizza With Medianoche Mayonnaise

Monday, I made Medianoche Mayonnaise, which I use for swordfish steaks and sammiches and burgers and, now, pizza!

Yesterday, I made my Fave Pizza Dough.

Today, I am making my new fave pizza.

Our basil plants have been lovin’ the weather this summer, I need to harvest at least some if it – pesto is out, because nuts are currently on my husbands “foods to avoid dietary list.

The same with tomatoes, but then I read an article about canned foods that celebrity chefs always keep on hand, and these cherry tomatoes showed up on the lists of several.

They are naturally lower in acid and sweeter than regular tomatoes, and, since acid is also on his “ok, but be careful about it” list, I thought we would try them in place of sauce.

Note: they are, as a friend would say, “a bit spendy,” but, I think they were worth it.

•1 Pizza Dough (you can use store bought)
Medianoche Mayonnaise
•Corn meal
•Fresh basil leaves
•Canned cherry tomatoes
•Fresh baby Mozzarella
•Salami or Pepperoni, thinly sliced, optional
•Steak seasoning
•Corn meal

Heat your oven to 450º and pop your pizza stone in for at least 30 minutes.

Note: I used my oven’s Convection Roast setting. I adds a hint of broiler action to the standard Convection setting.

Remove your dough from the fridge, if it is store bought, or punch down and roll out on a corn meal lined board.

Remove your pizza stone from the oven and scatter some corn meal over the top (it may smoke a bit, but that is fine).

Roll your pizza dough around a rolling pin and transfer to your pizza stone.

Using your finger tips, stretch the dough out and dimple.

Brush the dough with Medianoche Mayonnaise, or, lightly brush with olive oil and skip the mayo.

If you are adding meat, I chose for this one to add thinly sliced spicy salami on top of the mayonnaise, though next time I may save that for the top of the pizza.

Scatter the fresh basil leaves over the top, then add the drained and rinsed canned cherry tomatoes and the baby Mozz.

Oh, the Steak Seasoning I used?

St. Elmo Steak House Seasoning is my current fave for most every savory seasoned dish I have made for the last couple of months, but feel free to use your own preferred seasoning.

Pop the pizza into your hot oven and bake for about 15 minutes, until the cheese is melted and the crust is nicely browned on the edges.

Transfer to a board and slice as you like.

Depending who we have around the next time I make this, I might also add some thinly sliced onions, one of my fave pizza toppings of all time.

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