1/2recipe No KneadNo Rise Pizza dough (or store bought)
8ouncesfresh mozzarella cheesetorn/crumbled
1/3cupparmeggani regiano cheeseshredded
1ripe red tomatosliced thin*
1ripe yellow tomatosliced thin*
Place pizza stone in lower third of the oven and preheat to 450 degrees F.
In a small pot, combine vinegar and honey over medium heat and let simmer (a low simmer) for 10-12 minutes until thickened. Stir occasionally. (If you make it too thick place it over low heat and whisk in a little water and remove from heat.)
Cut a large sheet of parchment paper and sprinkle with a little flour. Roll dough out into a circle.
Mix garlic and oil together and brush over the entire surface of the dough. Top with cheeses and then tomatoes. Use a pizza paddle or some other flat surface to slide the parchment paper and pizza onto and transfer to the stone in the oven. Bake for 10-12 minutes until the edges become golden.
When done, top with basil and drizzle with balsamic glaze. Slice and serve.
*Be sure to drain off juice from tomatoes by gently patting between two paper towels. This will prevent your pizza dough from becoming soggy from the tomato juices.