- 1 cup all purpose flour
- 1 teaspoon cane sugar
- 11/4 sticks cold salted butter
- 3 tablespoons cold water
- 2 cloves garlic, minced
- 5 ounces mozzarella, drained and patted dry, halved
- 2 small heirloom tomatoes, sliced into 1/4 inch thich slices
- 1 small egg
- 1/2 cup basil, finely chopped
To Make the Crust
In the bowl of a stand mixer fitted with the paddle attachment, add the flour and sugar. Cut 1 stick butter into small cubes and add to the mixing bowl. Turn mixer to low and mix until dough looks like wet sand (about 1 to 2 minutes). Immediately add the cold water. Continue to mix until a dough has formed. As soon as it forms, turn off mixer and do not over mix.
Shape the dough into a rectangle that is about 3 x 5 inches and place on a piece of plastic wrap. Cover completely and refrigerate for at least 6 hours or overnight.
Preheat oven to 375°F. Line a baking sheet with parchment paper. Remove the dough from the fridge. Allow to sit for a few minutes while you prep the ingredients.
Melt 1/4 stick butter and add the minced garlic.
On a floured surface, roll out the dough to 1/4 inch thick. It should be about 9 x 13 inches. Place on the prepared baking sheet. Using a pastry brush, brush the dough evenly with the garlic butter.
Place tomatoes and mozzarella onto the dough. Fold the sides of the dough over to create a crust.
In a small dish, crack and beat the egg. Using a pastry brush, brush the egg onto the crust. This will help create a golden brown crust.
Bake for 1 hour or until golden brown on crust. Sprinkle basil on top. Serve immediately.
High Altitude – Bake for 50 minutes or until golden brown on crust.