| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Veg08 |
4 |
servings |
INGREDIENTS
| 1 |
|
Batch basic pizza dough |
|
|
OR two 12-inch prebaked pizza crusts |
| 1 1/2 |
tb |
Extra-virgin olive oil |
| 16 |
|
Sage leaves; thinly slivered |
|
|
Coarse sea salt |
|
|
Freshly ground black pepper; (optional) |
| 1/2 |
c |
Freshly grated reggiano parmesan |
|
|
OR pecorino romano cheese |
INSTRUCTIONS
1. Preheat the oven, with a baking stone or baking sheet inside, to 500F.
Prepare and stretch out dough (as described in dough recipe) to make two
12-inch pizzas. Cover the dough with a clean dishcloth and let rise until
soft and slightly puffy (10 to 20 minutes).
2. Drizzle olive oil on tops of the pizzas and sprinkle with sage leaves,
salt, pepper, and cheese. Brush the edges of the crust with oil.
3. Slide pizzas onto the preheated baking stone or baking sheet. Bake until
the crust is puffy and nicely browned (6 to 8 minutes), turning as needed
for even baking. If you are using a prebaked pizza crust, 3 to 4 minutes'
cooking time is sufficient.
NOTES : This simplest of all pizzas is also one of the most satisfying. For
the best flavor, use coarse sea salt. Using pepper isn't traditional, but
I like its taste. --Steve
Recipe by: Steven Raichlen, article http://www.newchoices.com/
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