With a crispy yet chewy crust, this homemade Margherita pizza may just rival your favorite pizzeria. This recipe is super simple, kid friendly, and of course a crowd pleaser. Get in the back-to-school mood and have yourself a pizza party!
- 2 - 12 oz pizza doughs
- 2 Heirloom tomatoes (thinly sliced)
- 1 cup preferred tomato sauce
- 2 tablespoons Garlic Premium Extra Virgin Olive Oil
- ¼ teaspoon black pepper (ground)
- ½ cup freshly grated Parmigiano-Reggiano
- ½ pound fresh mozzarella cheese (sliced)
- ½ cup chopped fresh basil leaves (lightly packed)
- 1 tablespoon cornmeal, for baking
- Preheat the oven to 500°F and set an oven rack in the bottom position. Dust a 13x18-inch baking sheet with half of the cornmeal.
- On a lightly floured surface, using your hands, stretch and press one ball of dough into an 11-inch round. Transfer the dough to the cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape.
- Drizzle 1 tablespoon of EVOO all over dough except crust.
- Spread ¼ cup + 2 tablespoons of the sauce over the dough, leaving a ½-inch border around the edges.
- Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked.
- Remove from the oven, and place half the mozzarella slices over the sauce, followed by half of the Parmigiano-Reggiano, and then topped with the sliced tomatoes.
- Slide the pan back into the oven and cook until the crust is golden brown, and the cheese is melted and bubbling, about 4 minutes more.
- Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients