Ingredients (24 pizzas)
2 Garlic cloves, thinly sliced
Preheat the oven to 250° F. Slice the tomatoes into ¼-inch slices. Place them on a Silpat-lined baking sheet so that the tomatoes
are not touching each other. Season each tomato slice with a pinch of salt and a thin slice of garlic. Drizzle a little olive oil onto each
tomato slice and bake in the oven until the tomatoes are soft, dark and the flavor is very concentrated, about two hours. Remove
from the oven and let the tomatoes cool to room temperature (they can be made one or two days ahead and stored in an airtight
Raise the oven temperature to 325° F. On a Silpat-lined baking sheet place a 3 ¾-inch ring mold. Fill the ring mold with two
tablespoons of freshly grated Parmigiano Reggiano cheese and flatten with the back of a spoon or your fingers. Repeat, filling the
entire baking sheet and one additional baking sheet, leaving about one inch of space between each.
Bake for about seven minutes, until bubbling and light brown. Remove from the oven and let cool completely to harden. Using a
metal spatula, remove the Parmigiano Reggiano crackers to a plate.
Top each cheese base with some tomato slices, a few small pieces of mozzarella, and a basil leaf.