1 Each 16" Extra Thin Parbaked Pizza Crust
4 Each Tomatoes, Seeded And Chopped
1 tsp. Salt
1 Each Small Red Onion, Thinly Sliced
10 oz Fresh Mozzarella, Cubed
6 tbsp. Fresh Basil, Chopped
1/4 tsp. Fesh Ground Black Pepper
1/2 C Parmesan Cheese, Grated
2 tbsp. Olive Oil


Put the tomatoes in a strainer set over a medium bowl and toss with the salt and let drain for 15 minutes
In a medium bowl, combine the drained tomatoes with the onion, mozzarella, basil, and pepper and top each pizza crust with half of the tomato mixture
Sprinkle the pizzas with the Parmesan and drizzle with the oil and bake as recommended below, or until desired crust color is achieved and cheese is melted. Convection Oven: 375 F (190 C), 5 - 8 Minutes. Deck Oven: 500 F (260 C), 6 - 9 Minutes. Conveyor Oven: 500 F (260 C), 3 - 4 Minutes
1 pizza