Pizza Margherita
- 2 cups of fresh italian mozzarella cheese
- 2 teaspoons dry oregano
- 1 tablespoon extra virgin olive oil
- 2 cups canned Italian plum tomatoes, without the juice
- 12 teaspoon salt
- olive oil, to pan dripping
- Preheat the oven to 450F.
- Grease a baking sheet approximately 15x11-inch with olive oil.
- I use a regular rectangular baking sheet, but if you want to use a round pan the equivalent should be about a 14" pizza pan.
- Roll half the dough using a rolling pin or simply use your fingers to spread it on the baking sheet.
- In a bowl add the tomatoes cut in pieces and combine them well with the salt and oil.
- Allow the excess tomato juice to run off before adding the tomatoes to the bowl.
- Spread the tomato mixture over the pizza crust and sprinkle it with the oregano.
- Cook for 15 minutes and then add the mozzarella.
- Cook it for other 5-10 minutes, the exact cooking time depends on the oven I have an electric one.
- The gas one should be faster.
fresh italian mozzarella cheese, oregano, extra virgin olive oil, italian plum tomatoes, salt, olive oil
Taken from www.food.com/recipe/pizza-margherita-117290 (may not work)