• Add sun-dried tomatoes, grated parmesan cheese, garlic, and a tablespoon of the oil from the sun-dried tomato jar to the bowl of a small food processor. Run the food processor for 5-10 seconds until finely chopped. Alternatively you can finely chop your tomatoes and garlic by hand.
• Add tomato mixture to a small bowl, mix in a tablespoon of olive oil and set aside.

Cast Iron Skillet Instructions

• Preheat the oven to 500 degrees and oil the bottom of your skillet. Using your fingertips, press and stretch the dough out into a flat circle. 
• Spread the sun-dried tomato and oil mixture onto the dough. 
• Slice your fresh mozzarella cheese into discs and place them on top of the pizza. 
• Place the assembled pizza into the oven for 10-13 minutes until the crust is golden brown and the cheese is melted. 
• Remove pizza from the oven and top with freshly sliced basil and a light sprinkle of lemon zest. 

Pizza Stone Instructions

• Place the pizza stone in the cold oven and then preheat to 500 degrees. Heat the stone in the oven for 30 minutes before placing the pizza on it. Meanwhile, stretch and roll your dough out into a flat circle on a heavily floured pizza peel. 
• Spread the sun-dried tomato and oil mixture onto the dough. 
• Slice your fresh mozzarella cheese into discs evenly and place them on top of the pizza. 
• Slide your assembled pizza off the pizza peel, directly onto the pizza stone in the oven. Cook for 10-13 minutes until the crust is golden brown and the cheese is melted. 
• Remove pizza from the oven and top with freshly sliced basil and a light sprinkle of lemon zest.