Ingredients

• 1 ball of bought pizza dough, enough “for a 12-inch pie”
• ¾ cup of marinara sauce
• 10-12 ounces of fresh mozzarella, patted dry, and thinly sliced
• 4 ounces of fresh goat cheese
• 1 tablespoon of Herbes de Provence
• 1 tablespoon plus 1 teaspoon of olive oil
• 16 opal or purple basil leaves
• 9 Niçoise olives
• Salt and pepper

Procedure

1. Preheat the oven to 450 degrees F.
2. Roll out the dough into a 15-inch round, using bench flour as needed. Place onto a baking sheet.
3. Brush the dough with 1 tablespoon of olive oil. Season with salt and pepper.
4. Ladle the sauce into the center of the dough, and spread outward, leaving a 1-inch border as crust.
5. Arrange the mozzarella slices all over the pizza.
6. Roll the goat cheese so that the outside is coated in herbes de provence. Slice into thin discs, and arrange in the gaps in the mozzarella.
7. Arrange the basil leaves in 2 concentric circles around the pizza. Stud with the olives, placing 3 at the center.
8. Drizzle 1 teaspoon of olive oil all over the pizza.
9. Bake for 15 minutes, turning it up to broil for the 16th.