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Margherita Pizza
By Let's Talk Los Angeles on April 6, 2015
Oil No-Stick Cooking Spray
1 pound pre packaged pizza dough
4 fresh Tomatoes Slices
2 tablespoons yellow cornmeal
2 tablespoons all-purpose flour
8 ounces fresh mozzarella cheese, thinly sliced, patted dry with paper towels
3 tablespoons extra virgin olive oil
Fresh cracked black pepper
1 (2/3 ounce) package fresh basil, leaves torn
Directions
- Spray medium bowl with cooking spray; add frozen dough. Spray dough with cooking spray. Loosely cover bowl with plastic wrap. Place on counter for 4 to 5 hours or until dough doubles in size. (Time will vary depending on temperature of kitchen). Punch down dough.
- Preheat oven to 400 degrees F. Place sliced tomatoes on paper towel to absorb seeds and juice. Continue draining tomatoes while working with dough.
- Spray two 12-inch pizza pans with cooking spray. Lightly sprinkle each with cornmeal; set aside. Cut dough in half. Dust work surface lightly with flour. Roll each piece into a 10-inch circle. Place each on a prepared pizza pan.
- Place tomato slices evenly over dough leaving about 1/2-inch of edge clear. Top each pizza equally with sliced mozzarella. Drizzle lightly with olive oil then season with fresh pepper.
- Place each pan on separate racks in oven. Bake 15 minutes; remove from oven. Quickly sprinkle each evenly with torn basil leaves. Rotate position of pizzas in oven. Bake another 5 to 10 minutes or until crust is golden brown on top AND bottom. Cut each pizza into 8 slices.
