Ingredients
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 and 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. [Previous Recipe][Next
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