Subj : 2/9 National Pizza Day 2
To   : All
From : Dave Drum
Date : Mon Feb 07 2022 17:13:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pizza Margherita
 Categories: Pizza, Breads, Cheese
      Yield: 8 Servings
 
    3/4 lb Pizza Dough
           Semolina or cornmeal for
           - dusting
      1 tb Olive oil
    1/2 c  Tomato Sauce
      2 oz Mozzarella: sliced 1/8"
           Salt & fresh black pepper
    1/2 c  Loose pack fresh basil
           - thoroughly rinsed
    1/4 c  Fresh grated Parmesan cheese
 
  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 500ºF/260ºC 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" thick and 10" to 12"
  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" 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 - Recipes from: Eating Well
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... URA Redneck if your mailbox holds up one end of your clothesline.
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