Ingredients

• 1 recipe Pizza Dough
• 1 jar Marinella Semi-Dry Cherry Tomatoes
• 1/2 cup Aged Parmigiano-Reggiano DOP, grated
• 1 pint cherry tomatoes, or 1/2 pint yellow cherry tomatoes and 1/2 pint red cherry tomatoes, cut in half if large
• 2 cloves garlic, sliced thin
• 1-2 tablespoons Badia a Coltibuono Extra Virgin Olive Oil
• 1 bunch arugula
• 1/3 cup basil leaves, sliced into several pieces
• 4 ounces Mozzarella di Bufala, cut into slivers
• 1/2 cup Moretti Semola di Grano Duro (semolina)

Preheat oven to 450-500 degrees. Place Bialetti Pizza Stone in oven for 30 minutes while oven preheats. 

Stretch and roll the pizza dough into a round. Place round on sheet of parchment on large cutting board or wooden pizza paddle. and sprinkle with 1 tablespoon Moretti Semola di Grano Duro (semolina). Drain Marinella Semi-Dry Tomatoes, reserving the oil. Drizzle 1 to 2 tablespoons of the reserved oil from the semi-dry tomatoes over the dough round. Sprinkle Semi-Dry Tomatoes, half of the grated Parmigiano-Reggiano, sliced garlic, and cherry tomatoes over the pizza dough. Sprinkle with rest of Parmigiano Reggiano, basil leaves, and 1 tablespoon Badia a Coltibuono EVOO. Sprinkle top of pizza stone with rest of semolina, and then using pizza paddle or spatulas, slide pizza round off parchment paper onto stone. Bake for 20-25  minutes until edges of dough are golden brown, tomatoes have collapsed and cheese melted. Remove from oven, and place in rack. Spread arugula leaves and Mozzarella di Bufala slivers over hot pizza. Serve.

Pizza can be topped on stone before putting stone into oven: Sprinkle semolina on stone, place round of dough on stone. Top with ingredients as directed above, and place into preheated oven. This makes pizza easier to get into oven, but may not produce as crisp a crust as with a preheated stone.