Tomatoes, mozzarella, and basil makes an authentic Margherita pizza.
portion of refrigerated fresh store-bought
Roma or Campari
, coarsely chopped or sliced ¼ thick*
Andrew & Everett Sliced Mozzarella
Sea or kosher
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