Yield: 1 Pizza
|¾ pounds||Pizza Dough|
|\N \N||Semolina or cornmeal for dusting|
|1 tablespoon||Olive oil, preferably extra vergin|
|½ cup||Tomato Sauce|
|2 ounces||Mozzarella, cheese, sliced 1/8 inch thick|
|\N \N||Salt & freshly grund black peppr to taste|
|½ cup||Loosely packed fresh basil leaves (1 small bunch), thoroughly rinsed|
|¼ cup||Freshly grated Parmesan cheese|
Place a pizza stone, baking tiles or an inverted baking sheet on the bottom or on the lowest rack of a cold oven; preheat for 30 minutes to 500 degrees F or the highest setting.
Place dough on a lightly floured surface and pat into a disk. Use a rolling pin or your hands to roll or stretch the dough into a circle that is ¼ inch thick and 10 to 12 inches in diameter. Tranfer to a semolina or cornmeal dusted pizza peel or inverted baking sheet.
Brush the dough with a little of the olive oil to the edge. Spread tomato sauce over the dough to within ½ inch of the edge. Distribute mozzarella slices over the tomato sauce and season with salt and pepper. Arrange basil leaves over the mozzarella, reserving a few for garnish if you wish.
Sprinkle with Parmesan. Drizzle with the remaining olive oil. Carefully slide the pizza onto the heated pizza stone and bake for 6 to 8 minutes, or until the bottom is crisp and browned and the top is bubbling. Garnish with the reserved basil leaves, if desired.
Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini