Fresh Tomato, Neapolitan Style
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
basic pizza dough cornmeal, if using a pizza peel about 1/2 cup olive oil, preferably extra-virgin
3 pounds vine-ripened Italian plum tomatoes, peeled and sliced, or peeled, seeded, chopped, and well drained, or 2 cans (28 ounces each) Italian plum tomatoes, well drained, seeded, and chopped 8 garlic cloves, thinly sliced or minced 1/2 cup whole fresh basil or oregano leaves, or 2 tablespoons chopped fresh basil or oregano, or 2 teaspoons dried oregano
salt



1 Prepare the dough and preheat the oven as directed in the basic recipe.
2 Roll out or stretch the pizza dough as directed for thin-crusted flat pizza. Place the dough on a pizza peel generously sprinkled with cornmeal or on a lightly oiled pizza screen. Brush dough all over with olive oil, then top with the tomatoes, leaving a 1/2-inch border around the edges. Sprinkle with the garlic, dried oregano, if using, and salt to taste. Drizzle evenly with olive oil.
3 Transfer the pizza to the preheated baking surface and bake until the crust is golden brown and puffy, about 10 minutes. Remove from the oven to a cutting try or board and lightly brush the crust with olive oil. Top with basil or oregano. Slice and serve immediately.

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