Pizza Margherita

Serving Size : 1
Ingredients

for prepare Pizza Margherita

:

Amount	Measure	Ingredient - Preparation Method
3/4	pound	pizza dough
semolina or cornmeal for dusting pizza margherita
1	tablespoon	olive oil - preferably
virgin pizza margherita
1/2	cup	tomato sauce
2	ounces	mozzarella - cheese, sliced
1	inch	thick
salt and freshly ground black pepper to taste pizza margherita
1/2	cup	loosely packed fresh basil - leaves (1 small
bunch rinsed pizza margherita
1/4	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 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

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .