1 Brooklyn Bred 12-inch round Neapolitan Thin Pizza Crust 

1 cup cherry tomatoes, each cut crosswise in half 

1 8-ounce container cherry-size mozzarella balls (ciliegine), drained 

1 tablespoon olive oil 

½ cup pizza sauce 

1 tablespoon fresh chopped basil or parsley 

¼ cup fresh basil leaves, divided 

1. Preheat oven to 425°F. Cut each cherry tomato in half crosswise. Cut each mozzarella ball in half. 

2. Place Brooklyn Bred pizza crust on large baking sheet; brush with olive oil. Spread pizza sauce over crust to within ½-inch from edge of crust. 

3. With 3-inch round cookie cutter or with 3-inch round bowl, cut out center of crust. If using bowl, trace a 3-inch circle with a knife, then cut out center of crust. Remove center, reserving piece. 

4. Arrange mozzarella and cherry tomato halves on crust. Sprinkle with chopped basil or parsley. Garnish with a few basil leaves. Repeat topping with small circle cut-out. Bake both crusts 8 to 10 minutes or until crust is crisp and mozzarella has slightly melted. 

5. To serve, garnish crusts with remaining fresh basil leaves.