Pizza Margherita Ew

3/4 lb Pizza Dough

Semolina or cornmeal for -dusting 1 tb Olive oil, preferably

-extra vergin 1/2 c Tomato Sauce

2 oz Mozzarella, cheese, sliced

-1/8 inch thick Salt & freshly grund black -peppr to taste 1/2 c Loosely packed fresh basil

-leaves (1 small bunch), -thoroughly rinsed 1/4 c Freshly grated Parmesan

-cheese

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