Check out our pizza dough recipe here. Also, look for uncooked dough in the freezer section of the grocery store.
Margherita Pizza
Author: culinarythymes.com
Recipe Type: entree
Prep Time:
Cook Time:
Total Time:
Serves: 4, makes (1) 12-inch pizza; 6
Ingredients
- Tomato Sauce (Makes enough for two 12 inch pizzas):
- 1 (28 oz.) can tomato puree
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- Pizza:
- 1½ cups tomato sauce
- 1 ball uncooked pizza dough, thawed if frozen
- 8 oz. fresh mozzarella, grated
- 1 large ripe tomato, thinly sliced
- extra virgin olive oil
- 6 fresh basil leaves
Instructions
- Place all tomato sauce ingredients in a small saucepan. Bring to a boil, lower the heat and simmer for 30 minutes, stirring frequently.
- Pizza Assembly: One hour before cooking, preheat the oven to 500 degrees F and place a pizza stone in the oven on the top shelf.
- On a lightly floured surface, roll and press the dough into a 12-inch circle. Place it on your cornmeal-sprinkled pizza peel or pan for topping and baking.
- Spread the tomato sauce over the dough, leaving a 1 inch rim. Sprinkle the mozzarella over the sauce, place the tomatoes on top and drizzle a little olive oil all over.
- Using quick, jerky motions, slide the pizza from the peel onto the stone or simply place pan on the top shelf.
- Bake until the crust is golden brown, 12 to 20 minutes. Place the basil leaves on top, slice and serve immediately.
Thanks for stopping by. Here's to great food and good thymes! -