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PIZZA MARGHERITA (EW)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb Pizza Dough
Semolina or cornmeal for
-dusting
1 tb Olive oil, preferably
-extra vergin
1/2 c Tomato Sauce
2 oz Mozzarella, cheese, sliced
-1/8 inch thick
Salt & freshly grund black
-peppr to taste
1/2 c Loosely packed fresh basil
-leaves (1 small bunch),
-thoroughly rinsed
1/4 c 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 1/4 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
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.
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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