Margherita Pizza
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Ingredients
- 1 portion of refrigerated fresh store-bought pizza dough
- 3/4 Roma or Campari tomatoes , coarsely chopped or sliced ¼ thick*
- 7 oz. Andrew & Everett Sliced Mozzarella
- Sea or kosher salt to taste
- Extra-virgin olive oil
- 8 fresh basil leaves, whole or chiffonade (thin strips)
Instructions
- 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
Recipe Notes
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