1 pkg. (10 oz.) refrigerated pizza dough
2 large tomatoes, thinly sliced
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil or 1 tbsp. dried basil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Margarita Pizza

1. Preheat oven to 425 degrees F.
2. Unroll pizza dough; press into a large nonstick pizza pan or baking sheet. Form dough into a 14-inch round. Bake for 5 minutes.
3. Remove pizza crust from oven. Arrange tomatoes in a single layer on crust, overlapping slightly and leaving a 1-inch border. Sprinkle mozzarella and Parmesan over tomatoes. Sprinkle evenly with basil, salt and pepper.
4. Return pizza to oven. Bake until crust is browned and cheese is bubbly, for about 10 minutes. Using a pizza cutter, slice pizza into wedges. Serve immediately.
5. Tip: If you're partial to thin-crust pizza, here's how to adapt the recipe: Use a lightly floured rolling pin to roll the dough to a 1/4-inch thickness, then carefully transfer it to a large, lightly greased baking sheet, being sure not to stretch the dough. Remember that a thin crust pizza will brown more quickly, so reduce the baking time a bit.
   Serves 4
   Preparation time: 20 minutes