Pizza with tomato, mozzarella and basil
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Pizza with tomato, mozzarella and basil
Last updated 6/12/2012 12:58:43 AM. Recipe ID 21534. Report a problem with this recipe.
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      Title: Pizza with tomato, mozzarella and basil
      Yield: 4 Servings
      3 tb Olive oil
      1    Clove garlic, finely
      2 c  Canned plum tomatoes,
           Crushed by hand, seeds
    1/2 ts Salt and pepper
      1 ts Dry oregano
      2    12-inch pizza crusts
      4 tb Grated Parmesan cheese
    1/2 lb Fresh mozzarella, thinly
      8    Basil leaves
           Ceramic pizza stone
           Pizza peel
  Set the pizza stone into a cold oven and preheat the oven to 450
  In a small sauce pan set over a low flame, heat 1 tablespoon of olive
  oil. Add the garlic and cook for 1 minute before adding the tomatoes.
  Season the tomatoes with the salt, pepper and oregano and cook over
  medium heat for 10 minutes.
  Working on a lightly floured surface, pat one of the pizza dough
  balls into a flat round shape, working from the center outward. While
  forming the shape of a pizza crust, work with the tips of the fingers
  and form a 1/2-inch thick edge.  Continue to work outward trying to
  achieve as even a thickness as possible.
  When the pizza dough is formed into shape transfer the dough to the
  peel and drizzle 1 tablespoon of olive oil over the surface. Sprinkle
  half the Parmesan cheese evenly over the oiled pizza dough and spoon
  3 tablespoons of sauce over the surface.  Evenly spread half of the
  mozzarella over the tomato and finish building your pizza with a few
  basil leaves roughly torn by hand.  Place the pizza onto the pizza
  stone in the oven by sliding the pizza off of the peel and onto the
  hot stone. Repeat the process for the second pizza. Bake for 15 to 20
  minutes or until the surface is bubbling and the bottom of the crust
  is well browned.
  Yield: 2 pizzas

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Recipe ID 21534 (Apr 03, 2005)

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