| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Main dish, Pizzas |
1 |
Pizza |
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 & 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 |
INSTRUCTIONS
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.
Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine
of Food and Health (tm) ISSN 1064-16399
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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