Prep 10 min. Cook 15 min.
Schar Gluten Free Pizza Dough
Sun-dried tomatoes, marinaded in olive oil for 1 week or longer
Asiago, shredded (you might also use fontina, provolone or another sharp cheese)
Roma Tomatoes, sliced
DeCarlo Extra Virgin Olive Oil
Trapani Sea salt
Black Tellicherry peppercorns, freshly ground
Fresh arugula (or basil)
Pre-heat oven to 425 ºF. In the mean time cut out dough in 5 inch rounds and top first with a combination of 2 or more Italian cheeses and then with the marinaded sun-dried and fresh tomato slices.
Cook 10 to 15 minutes or until dough is golden brown and cheese is bubbling. Garnish with fresh arugola or basil leaves. Enjoy!