Pizza Margherita

Recipe Ingredients

3/4 lb	340g / 11oz	Pizza dough
		Semolina or cornmeal for - dusting
1 tablespoon	15ml	Olive oil - preferably virgin
1/2 cup	118ml	Tomato sauce
2 oz	56g	Mozzarella - cheese, sliced
1		Thick
		Salt and freshly ground black - pepper to taste
1/2 cup	20g / 0.7oz	Loosely packed fresh basil - leaves (1 small bunch
		Rinsed
1/4 cup	36g / 1.3oz	Freshly grated parmesan - cheese

Recipe Instructions

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 500F 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 1/4 inch thick and 10 to 12 inches in diameter. Transfer 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 1/2 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.

Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399

Source:
BEST PIZZA IS MADE AT HOME, Donna German

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