For The Crust:
- 1 1/2 cups flour
- 4 Tablespoons butter, cold and cut into cubes
- 1/2 teaspoon salt
- 1 large egg
- 2-3 Tablespoons cold water
For The Filling:
- 3 Tablespoons Dijon or whole-grain mustard
- 2-3 large fresh tomatoes 0r 5 Roma tomatoes
- 2 cloves garlic, minced
- 2 Tablespoons olive oil
- 2 teaspoons dried herbs (I used basil, parsley and oregano)
- kosher salt
- pinch of red pepper flakes (optional)
- 8 ounces fresh mozzarella cheese
Preheat oven to 425 degrees F.
For crust: Mix salt and flour in medium bowl. With pastry cutter cut in chilled butter until mixture has a cornmeal consistency.
In separate bowl, lightly beat egg; add 2 Tablespoons water.
Make a well in center of flour mixture and pour egg mixture in the well; mix until well incorporated and a non-sticky dough forms. If dough is still too dry, add third Tablespoon of water.
Knead dough into a ball, transfer to parchment paper or a Silpat; roll out into a 14 inch circle. Transfer parchment paper or Silpat and dough to a rimmed baking sheet.
For Filling: Spread mustard over the unbaked crust until well covered, leaving about an 1 1/2-inch border.
Slice tomatoes and arrange in a single layer in the center of crust. Scatter freshly minced garlic over tomatoes and drizzle with olive oil. Sprinkle with kosher salt, red pepper flakes and dried herbs.
Top with sliced mozzarella; sprinkle with a bit more salt, pepper flakes and basil.
Bring edges of crust up over the edges of tomato and cheese.
Bake in oven for 30 minutes until crust is golden and cheese is brown and bubbly.
Allow to cool about 10 minutes, slice into wedges with a pizza cutter and enjoy!