INGREDIENTS

INSTRUCTIONS

Set the pizza stone into a cold oven and preheat the oven to 450
degrees.  In a small sauce pan set over a low flame, heat 1 tablespoon
of olive  oil. Add the garlic and cook for 1 minute before adding the
tomatoes.  Season the tomatoes with the salt, pepper and oregano and c
ook over  medium heat for 10    minutes.  Working on a lightly floured
surface, pat one of the pizza dough  balls into a flat round shape,
working from the center outward. While  forming the shape of a pizza
crust, work with the tips of the fi  ngers and form a 1/2-inch thick
edge. Continue to work outward trying  to achieve as even a thickness
as possible.  When the pizza dough is formed into shape transfer the
dough to the  peel and drizzle 1 tablespoon of olive oil over the
surface. Sprinkle  half the Parmesan cheese evenly over the oiled pizza
dough an d spoon  3 tablespoons of sauce over the surface. Evenly
spread half of the  mozzarella over the tomato and finish building your
pizza with a few  basil leaves roughly torn by hand. Place the pizza
onto the pizza  stone in the oven by sliding the pizza off of the peel
and onto the  hot stone. Repeat the process for the second pizza. Bake
for 15 to 20  minutes or until the surface is bubbling and the b ottom
of the crust  is well browned.  Recipe by: Michael Lomonaco  Posted to
MC-Recipe Digest V1 #505 by "Master Harper Gaellon"  <gaellon@inch.com>
on Mar 8, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 557
Calories From Fat: 369
Total Fat: 41.9g
Cholesterol: 81.4mg
Sodium: 871.8mg
Potassium: 598.5mg
Carbohydrates: 13.2g
Fiber: 7.1g
Sugar: 1.8g
Protein: 35.7g