| 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 |
ts |
Coarse salt |
| 1 |
tb |
(heaping) Torn fresh basil leaves |
| 1 |
ts |
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
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