Margherita pizza (4)
Instructions
Turn on oven to 220 degrees.
Brush with oil a baking tray 25 cm in diameter.
On floured work surface roll out the dough and baking tray foderatene.
Press the dough around the edges and slightly rialzatela forming a slight recess.
Prick the base with the prongs of the fork and spennellatela with oil.
Put the tomatoes on top and cover with slices of mozzarella.
Squirt with two tablespoons of oil.
Sprinkle with fresh basil leaves and cook for fifteen or twenty minutes.
Ingredients and dosing for 6 persons
- 1 dose of basic pizza dough (see recipe)
- Flour for the pastry board
- 4 tablespoons of olive oil
- 400 g of chopped tomato pulp
- 200 g of mozzarella, sliced
- Fresh basil