See Also: Pizza
Pizza Margherita
From Dorothy McNett's recipes at www.dorothymcnett.com. You could also make several smaller sized pizzas instead of one large one. This is one of the purest and simplest of pizza tastes!
Basic Pizza Dough, see recipe
1 fresh tomato, chopped or 1/2 cup processed tomatoes
12 oz mozzarella di bufala, cut into 1/4 inch slices
6-10 cherry tomatoes, cut into 1/4 inch slices
fresh basil leaves
coarse or fine sea salt
2-3 tablespoons extra-virgin olive oil
Place pizza stone in oven. Preheat oven with stone in it to 500 degrees. Pat and stretch dough into a 10 - 12 inch round. On a pizza peel which has been sprinkled with some cornmeal, pat out the dough, making sure that the dough will "slip off" of the peel. Sprinkle crust with chopped tomatoes, leaving 1/2 inch edge. Arrange cheese slices and then cherry tomato slices, topping with basil leaves. Sprinkle with sea salt. Drizzle with oil. Slip onto hot pizza stone and bake 8 - 12 minutes, or until done and crispy on the bottom.
Recipe created 2002-01-28.
