Lunch: Margherita Pizza with Tomato, Mozzarella and Basil

When topping pies like this Margherita, less is more, especially with sauce.

This recipe includes superfoods such as:

Basil

Health benefits of Margherita Pizza with Tomato, Mozzarella and Basil

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

Perfect Neopolitan Pizza Dough
1/2 c. Perfect Pizza Sauce
1/4 lb. fresh mozzarella cheese
10 leaves fresh basil
extra-virgin olive oil
Parmigiano-Reggiano cheese

Instructions

Set a pizza stone on a rack in the top third of oven. Preheat oven to 500 degrees F for at least 45 minutes. Meanwhile, remove dough ball from refrigerator and let stand for 20 minutes.
Working on a floured surface and using your fingers, press and stretch dough ball out to a 10-inch round, working from center toward edge; avoid pressing on outermost edge. Transfer dough to a lightly floured pizza peel. Spread pizza sauce onto dough, making sure to leave a 1-inch border around edge, and top with mozzarella cheese, basil leaves, a drizzle of the extra-virgin olive oil, and a light grating of Parmigiano-Reggiano cheese.
Turn oven to broil for 5 minutes, then return it to 500 degrees F. Slide pizza onto pizza stone, opening and closing oven door as quickly as possible. Bake until bottom is lightly charred and toppings are bubbling, about 6 minutes for a chewier crust and 8 minutes for a crispier one; avoid opening oven door during baking. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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