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Pizza with Tomatoes, Mozzarella and Basil

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Source: Casual Cuisines of the World - Pizzeria

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Yield: Makes one 9-inch pizza

Legend relates that this delicious and patriotic combination was created for Queen Margherita of Italy in 1889 by Don Raffaele Esposito, owner of the era’s most famous pizzeria in Naples. Its ingredients honored the colors of her country’s flag -- red, white and green.

RECIPE INGREDIENTS

1/2 recipe Neapolitan pizza dough, completed through the second rising (see recipe)

all-purpose flour for dusting

1/3 cup Tomato-Basil Sauce (see recipe)

6 fresh basil leaves

1/4 lb mozzarella cheese, sliced

Other necessary recipes:
Tomato-Basil Sauce Neapolitan Pizza Dough

DIRECTIONS

Place a pizza stone or unglazed terra-cotta tiles on the lowest rack of an oven. Preheat to 500 degrees F.

Place the ball of dough on a lightly floured pizza peel or rimless baking sheet. Sprinkle a little more flour on the top of the dough and, using your fingertips, press evenly into a round, flat disk about 1 1/2 inches thick and 5 inches in diameter. Lift the dough and gently stretch it with your fingers and then over the backs of your fists, using the weight of the dough to allow it to grow in size. While you are stretching the dough, gently rotate the disk. Continue stretching and rotating the dough until it is about 1/4 inch thick and 9 inches in diameter and has a rim about 1/2 inch thick. Try not to let the center of the disk become too thin in comparison to the edges. Dust the peel or baking sheet with more flour and gently lay the disk in the center.

Place the tomato-basil sauce in the center of the disk. Using the back of a spoon, gently spread the sauce over the dough, leaving a 1-inch border free of sauce. Lay the basil leaves atop the sauce and then arrange the mozzarella slices evenly over all.

Gently shake the peel or baking sheet back and forth to make sure the pizza has not stuck to it. If it has, gently lift off the stuck section and sprinkle a little more flour underneath. Using the peel or baking sheet like a large spatula, quickly slide the pizza onto the hot pizza stone or tiles.

Bake until the edges are golden and crisp, 8-9 minutes. Remove the pizza with a large metal spatula and slide it onto a dinner plate. Serve at once.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes one 9-inch pizza

Calories:

104

Fat. Total:

Fiber:

Carbohydrates, Total:

12g

Sodium:

198mg

% Cal. from Fat:

35%

Cholesterol:

8mg

Protein:

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