New Pizza/James McNair/2000

Tomato Basil Pizza (Pizza con Pomodoro e Basilico)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups roasted tomatoes Neapolitan-Style Pizza Dough or California-Style Pizza Dough vegetable oil or cooking spray for greasing pizza screen or ventilated pizza pan (if using)
cornmeal for sprinkling pizza peel (if using) extra-virgin olive oil for brushing crust and drizzling over toppings 1 tablespoon minced garlic, or to taste
salt 1/4 cup freshly grated Parmesan cheese (about 1 ounce), preferably Parmigiano-Reggiano about 24 whole fresh basil leaves, or 1/2 cup shredded or chopped fresh basil



1 Prepare the Roasted Tomatoes as directed, slice or chop coarsely, and set aside to cool to room temperature.
2 Make the selected pizza dough and set aside to rise as directed.
3 About 30 minutes before baking the pizza, prepare an oven as directed and preheat it to 500 degrees F. If using a pizza screen or ventilated pan, brush it with vegetable oil or coat with spray and set aside. If baking directly on a stone or tiles, spirnkle a pizza peel with cornmeal and set aside.
4 On a lightly floured surface, roll out or stretch the dough and shape it as desired. Place the dough on the prepared screen, pan, or peel. Brush the dough all over with olive oil. Sprinkle the garlic over the dough, then top with the tomatoes, leaving a 1/2-inch border around the edges. Sprinkle with salt to taste and drizzle with olive oil. If using a pizza peel, give it a quick, short jerk to besure that the bottom of the crust has not stuck to it.
5 Transfer the pizza to the preheated oven and bake until the crust is golden, about 10 minutes.
6 Remove the pizza to a wire rack and let stand for about 2 minutes, then transfer to a cutting tray or board and lightly brush the edges of the crust with olive oil. Sprinkle with the Parmesan cheese and basil. Slice and serve immediately.

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