1 Brooklyn Bred Neapolitan Thin Pizza Crust – Rectangle, Racetrack or Sprouted Grain
2 medium Red Tomatoes, sliced thin
4 oz Fresh Mozzarella Cheese, sliced thin
¼ cup Basil Leaves
1 tbsp EVOO
Ground Black Pepper (optional)
Paprika (optional)

1. Top crust with tomatoes.
2. Evenly distribute mozzarella cheese over surface of crust.
3. For crispy crust, bake directly on oven rack or pizza stone at 400°F for 5-8 minutes, or until toppings are melted and crust is crisp. For chewy crust, bake on a sheet pan.
4. Remove from oven and arrange basil leaves on top.
5. Drizzle with EVOO and sprinkle with paprika or fresh ground black pepper if desired.
6. Let pizza rest for 2 minutes before cutting. Serve.