Mozzarella and Tomato (Pizza Margherita)
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
2-1/2 cups (about 10 ounces) shredded fresh mozzarella cheese, preferably imported made in part from water buffalo's milk 4 cups peeled, seeded, chopped, and well-drained vine-ripened Italian plum tomatoes (about 2 pounds), or 1-1/2 cans (28 ounces each) Italian plum tomatoes, well drained, seeded, and chopped 1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano
salt 1/2 cup (about 2 ounces) freshly grated Parmesan cheese, preferably Parmigino Reggiano 1/2 cup shredded fresh basil (optional)



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 in the basic recipe. 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 evenly cover with the mozzarella cheese, leaving a 1/2-inch border around the edges. Cover the cheese with the tomatoes, then sprinkle with the oregano, salt to taste, and about half of the Parmesan cheese. 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 tray or board and lightly brush the crust with olive oil. Sprinkle with the remaining Parmesan cheese and the shredded basil, if available. Slice and serve immediately.

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