Margherita Pizza

My basil was tempting me!!! I had to use the basil from my herb garden. So pizza is what Aaron wanted. Here's the recipe I used (with modifications following).

1 tablespoon extra virgin olive oil
1/2 pound roma tomatoes, chopped
1 clove garlic, minced
1/2 teaspoon salt
12 inch uncooked NY style dough crust
extra virgin olive oil
6 ounces shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese
6 leaves fresh basil, julienned

Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl. Allow to marinate while making dough. Brush dough crust lightly with olive oil. Top with cheese, then tomato mixture. Drizzle with olive oil. Bake in 500ºF oven on a pizza stone for 8-10 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and top with parmesan cheese, then basil. Cool on a wire rack for 2-3 minutes before cutting into wedges and serving.

I don't have a pizza stone so I used my regular pizza dough recipe and a 16 inch pizza pan. I bake the crust at 450 for about 6 minutes, then top as directed. I also used about 3 T. of Parmesan instead of 1/4 c. The marinated tomatoes were delicious!!!!