Prepare Pizza Dough – prepare according to package directions, leave enough time to let the dough rise for at least 1 hour, maybe 2 hours if temperature of milk is too cool.
Preheat oven to 450°F degrees, place Bonmat on Perforated Baking Sheet and set aside.
Divide dough into two pieces to create two small pizza’s. Roll pizza dough on Roul’pat to create your desired circle size. Flip pizza dough onto Bonmat by placing Bonmat over pizza dough and flipping both the Roul’pat and Bonmat over so that the Bonmat is now on the perforated baking sheet with the dough on top of the Bonmat and the Roulpat on top of the dough. Gently peel the Roul’pat off of the pizza dough. Repeat for your second pizza.
Brush dough with Basil Oil – 1/2 tbsp for each pizza. Spread sauce on top of the oil (1/4 cup for each pizza). Bake for 4 minutes.
Remove from oven and add fresh mozzarella slices (4 oz or approx. 4 slices for each pizza). Return to oven and bake for another 7 minutes.
Remove from oven and add fresh basil (sliced or cut into small pieces). Sprinkle with fresh parmesan & drizzle with our FRENCH PANTRY Traditional Balsamic.