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Pizza Margherita (Ew)

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      Title: PIZZA MARGHERITA (EW)
 Categories: Main dish, Pizzas
      Yield: 1 Pizza
 
    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
 
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