PIZZA MARGHERITA

By BobD

Ingredients

• For the garlic olive oil:
• 1/2 1/2 1/2 cup extra virgin olive oil
• 3 3 3 garlic cloves, halved, green shoots removed, and minced
• For the pizza:
• 1/2 1/2 1/2 batch whole wheat pizza dough
• 2 2 2 tablespoons garlic olive oil (above)
• 3/4 3/4 3/4 cup grated mozzarella or crumbled goat cheese
• 2 2 1/4 to pounds ripe tomatoes, sliced about 1/4 inch thick (I like to use a mix of mostly red with some yellow and green tomatoes)
• to salt and freshly ground pepper to taste
• Several fresh basil leaves, torn into small pieces

Details

Servings 1
Adapted from nytimes.com

Preparation

Step 1

1. Preheat the oven to 450 degrees, with a pizza stone inside if you have one. Roll or press out the pizza dough to a 12- to 14-inch round. Place on a well floured bakers peel or an oiled, cornmeal-dusted pizza pan.

2. Gently brush the crust with 1 tablespoon of the garlic olive oil. Sprinkle the mozzarella or the goat cheese over the surface, and top with the tomato slices, overlapping them slightly. Season with salt and pepper.

3. Slide the pizza directly onto the stone from the peel if using one, or place the pizza pan in the oven. Bake until the edges begin to brown, 15 to 20 minutes. Remove from the heat, and drizzle the remaining olive oil over the tomatoes. Sprinkle on the basil and serve. Alternately, allow to cool, then sprinkle on the basil and serve.

Yield: One 12- to 14-inch pizza.

Advance preparation: The dough can be made up to three days ahead and held in the refrigerator. The pizza can be served at room temperature.