Margherita Pizza

• Produce

  • 16 Basil, fresh leaves
  • 4 cloves Garlic
  • 2 Tomatoes, fresh organic
  • 1 28 oz can Tomatoes with their, whole

• Baking & Spices

  • 1 Flour
  • 1 tsp Salt, Coarse

• Oils & Vinegars

  • 1 Olive oil
  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 lb Mozzarella, fresh

• Other

  • 1 Naples-style pizza dough recipe or a gluten free pizza dough recipe or your own
  • 1 Naples-style pizza sauce or use the one i have listed below and double it

Found on swankyrecipes.com

Description

Ingredients

• 1 Naples-style pizza dough recipe or a gluten free pizza dough recipe or your own
• flour, for dusting
• 1 Naples-style pizza sauce or use the one I have listed below and double it
• 1 lb. fresh mozzarella, thinly sliced
• 16 fresh basil leaves
• Olive oil, to taste
• 2 Fresh organic tomatoes, thinly sliced or diced
• (may need to be doubled depending on how much sauce you like)
• 2 T extra virgin olive oil
• 4 cloves garlic, peeled and left whole
• 1 28 oz can of whole peeled tomatoes with their juice (I use San Marzano)
• 1 teaspoon coarse salt
• Heat the oil in a medium pot over medium heat with the garlic. Add the tomatoes and their juice and salt and bring to a boil. Lower the heat and let the sauce simmer for 1 hour. Cool to room temperature and puree in the blender.

Directions

• Place a pizza stone under the broiler, I like Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone
• ; heat for 30 minutes.
• Working in 4 batches, dust 1 ball dough with flour. Using your fingertips, press dough into a 10? circle about ¼” thick, leaving a 1? crust around the edges. Hold dough straight up, and with fingertips circling crust, slide fingers around crust in a circular motion as you would turn a steering wheel until dough in the center is stretched to about ?” thick; transfer to a flour-dusted pizza peel.
• Spread ½ cup sauce over dough, and distribute a quarter each of the cheese and basil leaves. Spread thin tomato slices and drizzle with olive oil. Slide pizza onto stone; broil until cheese melts and crust is puffed and charred in spots, 3-4 minutes. Serve hot.