Pizza margherita (ew)

Yield: 1 Pizza

Measure Ingredient
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

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