"Quickie" Pizza

Photo by: Courtesy Kalamazoo Outdoor Gourmet

From Russ Faulk at Kalamazoo Outdoor Gourmet: "This is the pizza I make most frequently at our plant in Kalamazoo when we have a pizza oven fired up. The ingredients come together quickly, and the pizza tastes fantastic."

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  • 14 ounces (1/2 batch) White Wine Pizza Dough
  • Corn meal
  • 1 to 2 teaspoons extra virgin olive oil
  • Generous pinch fine sea salt
  • 1 fresh jalapeno, sliced into very thin rings
  • 2 cloves garlic, sliced very thin
  • 2 large basil leaves, sliced into ribbons (chiffonade)
  • 3 ounces grated mozzarella cheese