Pizza Margherita

This is our take on the traditional Neapolitan pizza resplendent with the red, white, and green of the Italian flag. Gently patting the tomato slices with a paper towel prevents the pizza from becoming soggy.

Yield: 8 servings (serving size: 1 wedge)

Ingredients

• 1  teaspoon  extra-virgin olive oil, divided
• 1  (10-inch) Basic Pizza Dough
• 6  very thin tomato slices
• 3  ounces  buffalo mozzarella, cut into small pieces
• 3  tablespoons  torn fresh basil
• 1/4  teaspoon  kosher salt
• 1/8  teaspoon  freshly ground black pepper

Preparation

1. Position an oven rack in the lowest setting. Place a pizza stone on the lowest oven rack.

2. Preheat oven to 500°. Preheat pizza stone 30 minutes before baking pizza.

3. Gently brush 1/2 teaspoon oil over Basic Pizza Dough. Pat tomato slices with a paper towel. Arrange cheese over dough, leaving a 1/2-inch border. Top with tomato slices. Slide dough onto preheated pizza stone, using a spatula as a guide.

4. Bake at 500° for 9 minutes or until crust is golden. Remove from pizza stone. Drizzle with remaining 1/2 teaspoon extra-virgin olive oil. Sprinkle with basil, salt, and black pepper. Cut into 8 wedges.

Nutritional Information

Calories:

99 (28% from fat)

Fat:

3.1g (sat 1.6g,mono 0.5g,poly 0.1g)

Protein:

3.8g

Carbohydrate:

13.6g

Fiber:

0.7g

Cholesterol:

8mg

Iron:

0.9mg

Sodium:

220mg

Calcium:

65mg