Hazelnut Crust Pizza and Peppery Rocket by Bettina Campolucci-Bordi
"I love a good pizza! But it’s one of the big no-nos when going gluten-free. I have made this at cou...
4 large ripe tomatoes, sliced
8 ounces fresh mozzarella cheese
Extra virgin olive oil
Slice tomatoes and mozzarella into medium width slices.
Alternatively layer tomato and mozzarella into small stacks on plate.
Top with salt and pepper and drizzle with olive oil.