Pizza alla napoletana - (neapolitan pizza)

Yield: 1 servings

Measure Ingredient
\N \N Cornmeal; for sprinkling
¼ \N Recipe Master Pizza Dough; shaped in 7\" round, see * Note
½ cup Thinly-sliced cherry tomatoes -; (4 to 6)
¼ teaspoon Coarse salt
1 tablespoon (heaping) Torn fresh basil leaves
1 teaspoon Extra-virgin olive oil

* Note: See the "Master Recipe For Pizza Dough" recipe which is included in this collection.

Preheat oven with pizza stone to 525 degrees. Sprinkle pizza peel with cornmeal; carefully transfer pizza round to peel. Top round evenly with cherry tomato slices and sprinkle with generous pinch of salt. Sprinkle pizza stone with cornmeal and slide pizza onto hot stone. Bake 6 minutes.

Remove pizza from oven, immediately sprinkle with basil, drizzle on olive oil and sprinkle with remaining large pinch of salt. For a softer crust, dab rim with a moistened brush after first 3 minutes of baking. This recipe yields one 7-inch pizza.

Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4071 broadcast 01-25-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

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