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| 3/4 x ca. 450 g | Pizza Dough |
| | Semolina or cornmeal for dusting |
| 1 Esslöffel | Olive oil, preferably extra vergin |
| 1/2 Tasse | tomato sauce |
| 2 x ca. 30 g | Mozzarella, cheese, sliced 1/8 inch thick |
| | Salt & freshly grund black peppr to taste |
| 1/2 Tasse | Loosely packed fresh basil leaves (1 small bunch), thoroughly rinsed |
| 1/4 Tasse | Parmesan cheese freshly grated |
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Place a pizza stone, baking tiles or an inverted baking sheet on the bottom or on the lowest rack of a cold oven; preheat for 30 minutes to 500 degrees F or the highest setting.
Place dough on a lightly floured surface and pat into a disk. Use a rolling pin or your hands to roll or stretch the dough into a circle that is 1/4 inch thick and 10 to 12 inches in diameter. Tranfer to a semolina or cornmeal dusted pizza peel or inverted baking sheet.
Brush the dough with a little of the olive oil to the edge. Spread tomato sauce over the dough to within 1/2 inch of the edge. Distribute mozzarella slices over the tomato sauce and season with salt and pepper. Arrange basil leaves over the mozzarella, reserving a few for garnish if you wish. Sprinkle with Parmesan. Drizzle with the remaining olive oil. Carefully slide the pizza onto the heated pizza stone and bake for 6 to 8 minutes, or until the bottom is crisp and browned and the top is bubbling. Garnish with the reserved basil leaves, if desired.
Entered by: Diane Pahl (1:2410/120) Recipes
Magazine of Food and Health (tm) Issn 1064-16399
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