Classic Marherita Pizza |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| Pizza dough | FOR THE TOMATO SAUCE: 3 garlic cloves, peeled | 1/4 cup extra virgin olive oil |
| 1 (28-ounce) can whole tomatoes in their juice | 4 to 5 whole leaves of basil | 1 teaspoon kosher salt, plus more to taste |
| 1 teaspoon sugar, plus more to taste | FOR THE TOPPING: 1 pound fresh mozzarella cheese, sliced 1/4 inch thick | 6 to 8 whole basil leaves |
| Kalamata olives, for garnish | ||
| 1 | Preheat oven to 550 degrees. In a large saucepan over medium high heat, saute garlic cloves in olive oil until golden brown, 4 to 6 minutes. Turn off the heat for 5 minutes to cool the oil. Add all the remaining sauce ingredients. Bring to a boil, reduce the heat to low, and simmer for 30 minutes. Remove and discard the basil leaves and garlic cloves. Adjust seasoning with salt or sugar, if needed. Store in a plastic or glass container for up to 2 weeks in the refrigerator. |
| 2 | Roll out dough into individual or large size pizzas. Transfer pizzas onto a lightly floured pizza peel. Quickly top each pizza with sauce, leaving about a 1-inch border around the edges. Lay mozzarella slices on top to cover and carefully slide the pizza onto the hot stone. Do not attempt to move pizza on the stone; they will stick. Bake individual pizzas for 6 to 8 minutes and the large pizza for 10 to 12 minutes, until lightly browned and bubbly. Using long handled tongs, remove pizza fro oven, sliding it onto peel, cutting board, or plate. Top with the basil, tearing the leaves as you place them. Place an olive in the center of each pizza. |