You could also use those pre-baked store bought pizza crusts.
Here is my tip for storing individual size portions of dough. Single Foodie Tip Storing Pizza Dough
Flour, (for rolling out the dough)
Corn Meal (for sliding the dough on the pizza stone)
1/4 c. Marinara Sauce
2-3 slices of Fresh Mozzarella, torn into pieces
2 Roma Tomatoes, sliced
salt & pepper
2-3 Basil fresh leaves, chopped
Preheat your oven to 450 degrees.
Dust your dough and cutting board with flour. Roll out the dough.
To easily slide my pizza on to the pizza stone, I use a cookie sheet that does not have an edge on it. I liberly spread corn meal onto the cookie sheet so the dough doesn't stick then place dough on the corn meal. Shake the cookie sheet back and forth to make sure your dough is not sticking.
On the dough, top it with dollups of tomato sauce and fresh mozzarella. Top the cheese with the tomatoes and sprinkle with salt and pepper. It may look like too many tomatoes, but they will shrink.
Slide your pizza on to the pizza stone or place your pizza in the oven to bake if using an sheet pan. Bake for 15-17 minutes.
Top your pizza with the fresh basil right when it comes out of the oven.