MARGHERITA PIZZA
SHAPE:
1 portion of Basic Pizza Dough
ASSEMBLE PIZZA WITH:
3/4 cup Roma tomatoes
coarsely chopped or sliced 1/4" thick
3-4 oz. mozzarella, thinly sliced
Sea or kosher salt to taste
Extra-virgin olive oil
BAKE; BRUSH WITH:
Extra-virgin olive oil
FINISH WITH:
8 fresh basil leaves, whole or sliced in strips
Preheat oven and stone to 550 degrees.
SHAPE: dough, pressing and stretching it into a 10-12 inch round. Lift dough onto peel that has been
dusted with cornmeal or flour. ASSEMBLE: pizza with tomatoes, leaving a 1 inch margin around the edge; top
tomatoes with cheese and sprinkle with salt. Drizzle olive oil in a spiral motion from the center of the pizza to the outer edge.
BAKE: assembled pizza on preheated stone 5-8 minutes, or until the edges and cheese are golden brown. Slide peel
under pizza to remove. Brush crust edges with oil. FINISH: with fresh basil, slide pizza onto a cutting board, slice and serve.
Source: Cuisine At Home
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tami
ford 
