Pizza Alla Napoletana – (neapolitan Pizza)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Neapolitan | Taste1 | 1 | Servings | |
INGREDIENTS
| Cornmeal, for sprinkling | ||
| 1/4 | Recipe Master Pizza Dough | |
| shaped in 7" round see * | ||
| Note | ||
| 1/2 | c | Thinly-sliced cherry |
| tomatoes – 4 to 6 | ||
| 1/4 | t | Coarse salt |
| 1 | T | heaping Torn fresh basil |
| leaves | ||
| 1 | t | Extra-virgin olive oil |
INSTRUCTIONS
Note: See the "Master Recipe For Pizza Dough" recipe which is included in this collection. Preheat oven with pizza stone to 525 degrees. Sprinkle pizza peel with cornmeal; carefully transfer pizza round to peel. Top round evenly with cherry tomato slices and sprinkle with generous pinch of salt. Sprinkle pizza stone with cornmeal and slide pizza onto hot stone. Bake 6 minutes. Remove pizza from oven, immediately sprinkle with basil, drizzle on olive oil and sprinkle with remaining large pinch of salt. For a softer crust, dab rim with a moistened brush after first 3 minutes of baking. This recipe yields one 7-inch pizza. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4071 broadcast 01-25-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-30-1998 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 271
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 0mg
Sodium: 1240.4mg
Potassium: 1102.8mg
Carbohydrates: 57.4g
Fiber: 6.5g
Sugar: 10.8g
Protein: 10.3g