Ingredients 8 oz Fresh Mozzarella, Perles
Pizza Dough
Extra Virgin Olive Oil
1 Bunch Fresh Basil                                            
2 medium Tomatoes, cored and sliced thin

Method
Prepare pizza dough recipe according to instructions, divide in half and stretch into a round and lay out on a pizza stone dusted with cornmeal. Layer the sliced tomatoes and then sprinkle the Perlinis over the dough. Bake in a 450˚ oven for 10-15 minutes, or until cheese has melted and the crust is golden brown. While pizza is in oven, remove basil leaves from stems and slice into very thin strips (called julienne or chiffonade). When pizza is done, sprinkle basil over pizza and serve.

Notes
Pizza sauce and dough recipes can be found on the Mozzarella Fresca Web Site. But there are excellent store-bought versions available that can be substituted as well. In addition, the pizza comes out best when cooked on a Pizza Stone, available at specialty food & kitchen stores, such as Crate and Barrel, Sur la Table and Williams Sonoma. This is a classic pizza prepared with a modern twist. The 1 gram Perlini solves the age-old problem of how to grate fresh mozzarella. Now you don’t have to, just sprinkle the fresh Perlinis over the pizza for that classic “spot melt” look!