INGREDIENTS
3/4 lb Pizza Dough Semolina or cornmeal for -dusting
1 tb Olive oil preferably -extra virgin
1/2 c Tomato Sauce
2 oz Mozzarella cheese sliced -1/8 inch thick
Salt & freshly ground black -pepper to taste
1/2 c Loosely packed fresh basil leaves (1 small bunch) thoroughly rinsed
1/4 c Freshly grated Parmesan cheese
1 tb Olive oil preferably -extra virgin
1/2 c Tomato Sauce
2 oz Mozzarella cheese sliced -1/8 inch thick
Salt & freshly ground black -pepper to taste
1/2 c Loosely packed fresh basil leaves (1 small bunch) thoroughly rinsed
1/4 c Freshly grated Parmesan cheese
DIRECTIONS
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. Transfer 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
