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 corn meal; for
           - dusting
      1 tb Olive oil
    1/2 c  Tomato Sauce
      2 oz Mozzarella; sliced 1/8"
           Salt & fresh black pepper
    1/2 c  Fresh basil; loose pack,
           - thoroughly rinsed
    1/4 c  Parmesan cheese; fresh grated
 
  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 500°F/260°C 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. Transfer to a
  semolina or corn meal 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
  
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