Andrew & Everett Margherita Pizza
- 1 portion of refrigerated fresh store-bought pizza dough
- 3/4 cup Roma or Campari tomatoes, sliced 1/4 thick
- 7 oz. Andrew & Everett Sliced Mozzarella
- Kosher Salt
- Extra-virgin olive oil
- fresh basil leaves, whole or chiffonade (thin strips)
Preheat oven and stone to 450 degrees.
Bring the dough to room temperature while the oven preheats.
Shape dough, pressing and stretching it into a 10-12" round (or rolling with a rolling pin into a thinner 12-14" round). Lift dough onto peel that's been dusted with cornmeal or flour.
Assemble pizza with tomatoes, leaving a 1" margin around the edge; top tomatoes with Andrew & Everett Sliced Mozzarella
and sprinkle with salt.
Drizzle olive oil in a spiral motion from the center of the pizza to the outer edge.
Bake assembled pizza on preheated stone 5-8 minutes, or until the edges and cheese are golden brown. Slide peel under pizza to remove. Brush crust edges with oil & garnish with basil