Recipe courtesy of John Taconelli
45 min
20 min
One 14-inch pie


  • Cornmeal, for the pizza peel
  • 12 ounces pizza dough, at room temperature
  • 8 ounces part-skim mozzarella cheese, sliced 
  • Table salt and freshly ground black pepper
  • Granulated garlic, for seasoning
  • Olive oil, for drizzling
  • Nonstick cooking spray
  • Sauteed garlicky spinach, for topping, or 4 to 6 whole canned tomatoes, drained


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.

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