Mozzarella, Tomato, and Basil Pizza

Serves: 8
Total Calories: 349


1 recipe Neapolitan-Style Pizza Dough
2 1/2 cups Marinara Sauce, at room temperature
12 ounces fresh mozzarella cheese, thinly sliced
Freshly grated Parmigiano-Reggiano, optional
Extra-virgin olive oil
8 fresh basil leaves

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1 Prepare the dough and sauce, if necessary. Then, 30 to 60 minutes before baking, place a pizza stone or unglazed quarry tiles or a baking sheet on a rack in the lowest level of the oven. Turn on the oven to the maximum--500° or 550°F.

2 Spread the dough with a thin layer of the sauce, leaving a 1/2-inch border all the way around. Arrange the mozzarella on top and sprinkle with the grated cheese, if using.

3 Open the oven and gently slide the dough off the peel by tilting it slightly toward the back of the stone and shaking it gently forward and then back. Bake the pizza 6 to 7 minutes or until the crust is crisp and browned.

4 Transfer to a cutting board and drizzle with a little extra-virgin olive oil. Tear 2 basil leaves into pieces and scatter them over the pizza. Cut into wedges and serve immediately. Make more pizzas in the same way with the remaining ingredients.

VARIATION: Top the baked pizza with chopped fresh arugula and sliced prosciutto.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 349
Calories from Fat: 75

This Mozzarella, Tomato, and Basil Pizza recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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