Special equipment: a pizza peel and metal pizza pan
Preheat the oven to 450 degrees F. Sprinkle the cornmeal on a pizza peel. Stretch the pizza dough into a 14-inch round.
Scatter the mozzarella slices across the dough and dust with some salt, pepper and lots of granulated garlic. Drizzle the olive oil over the top.
If topping the pie with spinach, scatter it across the pie. If topping the pie with tomatoes, squeeze as many as you like through your hands right on top of the cheese.
Spray a metal pizza pan with nonstick cooking spray. Slide the pizza from the peel onto the pan. Bake the pizza until crisp and bubbling, about 20 minutes, or longer for desired doneness.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of John Taconelli, Tacconelli's Pizzeria, Philadelphia, PA