margherita pizza

Ingredients

• Servings: 2
• pam® olive oil no-stick cooking spray
• 1 pound frozen bread dough
• 1 (28 ounce) can hunt's® whole peeled plum tomatoes, drained
• 2 tablespoons yellow cornmeal
• 2 tablespoons all-purpose flour
• 8 ounces fresh mozzarella cheese, thinly sliced, patted dry with paper towels
• 3 tablespoons extra virgin olive oil
• fresh cracked black pepper
• 1 (2/3 ounce) package fresh basil, leaves torn

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 5 hrs


• spray medium bowl with cooking spray; add frozen dough. spray dough with cooking spray. loosely cover bowl with plastic wrap. place on counter for 4 to 5 hours or until dough doubles in size. (time will vary depending on temperature of kitchen). punch down dough.
• preheat oven to 400 degrees f. place tomatoes in large strainer or colander placed in sink. break tomatoes into bite-size chunks by hand. continue draining tomatoes while working with dough.
• spray two 12-inch pizza pans with cooking spray. lightly sprinkle each with cornmeal; set aside. cut dough in half. dust work surface lightly with flour. roll each piece into a 10-inch circle. place each on a prepared pizza pan.
• place tomato pieces evenly over both pieces of dough leaving about 1/2-inch of edge clear. top each pizza equally with sliced mozzarella. drizzle lightly with olive oil then season with fresh pepper.
• place each pan on separate racks in oven. bake 15 minutes; remove from oven. quickly sprinkle each evenly with torn basil leaves. rotate position of pizzas in oven. bake another 5 to 10 minutes or until crust is golden brown on top and bottom. cut each pizza into 8 slices.