• Neapolitan-style pizza dough (see recipe)
• 7 ounces fresh or canned (drained) tomatoes, finely chopped
• 12 ounces mozzarella di bufala, cut into 1/4-inch thick slices
• Sea salt
• 25 to 30 fresh basil leaves
• 2 tablespoons extra virgin olive oil

Preheat your CBO oven as instructed in the "User’s Manual."

Divide dough into 6 rounds. Form each round into a circle 1/4-inch thick, leaving the edge slightly thicker. Each circle should be about 10 inches in diameter. Place the rounds on a flour-dusted pizza peel. Place some of the tomatoes in the center of each round and with a circular motion spread them evenly around the dough, leaving a 1/2-inch rim. Evenly spread the mozzarella over the surface of the tomatoes. Garnish with sea salt and top with a couple of basil leaves. Drizzle olive oil evenly around the pizza from the center outward to the edge. Slide each assembled pizza onto a pizza stone and bake for 1 to 1 1/2 minutes or until the edges are golden brown. Remove from oven and top each pizza with the remaining basil leaves. Serve at once. Makes 6, ten-inch pizzas.