Pizza Margherita (ew) Recipe
Yield: 1 PizzaRecipe by luhu.jp
Ingredients:
3/4 lbs: Pizza Dough,
Semolina or cornmeal for dusting,
1 tbsp: Olive oil, preferably extra vergin
1/2 cup: Tomato Sauce,
2 ounce: Mozzarella, cheese, sliced 1/8 inch thick
Salt & freshly grund black peppr to taste,
1/2 cup: Loosely packed fresh basil leaves, (1 small bunch), thoroughly rinsed
1/4 cup: Freshly grated Parmesan cheese,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp