TOMATO****Giada's Pizza Margherita

By Unblond1

21/12/13 - VG, but it overcooks at 12 min. Try 8 - 10 next time.

Ingredients

• Optional :
• Makes 1 individual pizza - 4 slices
• 2 teaspoons extra-virgin olive oil, garlic oil or chili oil
• 3 - 4 fresh bocconcini, thinly sliced
• 1 Roma tomato, cut crosswise into 1/8 - 1/4-inch-thick slices or equal amount of thinly sliced cherry tomatoes (slice thinly and lay between paper towels for an hour or two before assembling pizza)
• 2 tbsp. freshly grated Parmesan
• 6 fresh basil leaves
• Maldon salt
• dollops of basil pesto between the tomatoes
• thin strips of prosciutto
• handful of arugula over all
• pinch of crushed red pepper flakes

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

*Preheat* oven to 450 degrees F. *Roll* out pizza dough to fit dish. *Transfer* dough to dish. *Drizzle* 2 teaspoons of best olive oil or flavoured oil over pizza dough and spread to edges, including crust. *Spread* the mozzarella over the pizza dough, dividing equaling and leaving a 1-inch border around each pizza. *Arrange* the tomato slices in a single layer around the cheese. *Sprinkle* with the Parmesan. *Arrange* basil leaves on top, *drizzle* with a little more olive oil and sprinkle garlic all over, if using. *Bake* until crust is crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. (15 is too long, try 12 - 13 next time) *Drizzle* 1 teaspoon of oil over. *Sprinkle* with extra basil for garnish, if desired and Malden salt. *Cut* the pizza into wedges and serve immediately.