Ingredients

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

Directions

1
Put the tomatoes in a strainer set over a medium bowl and toss with the salt and let drain for 15 minutes
2
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
3
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