A little slice

Pizza Margherita

Ingredients
1 1/2 cup fresh tomatoes
1 tablespoon extra-virgin olive oil
1 clove of garlic
Combine the tomatoes, garlice and olive oil in a blender (add a little sea salt and black pepper)
1/2 cup fresh basil leaves, coarsely chopped (sprinkle on top of pizza after it is finished baking and right before serving)
1/2 pound mozzarella, sliced 1/4-inch thick
1/2 cup freshly grated Parmigiano-Reggiano (optional for sprinkling)

Pizza dough — by hand method:
1 package active dry yeast
1 cup warm water
2 1/2 to 3 cups flour plus more if necessary
1 teaspoon salt
1 teaspoon sugar
2 tablespoons extra-virgin olive oil
In a large bowl, combine yeast with water, olive oil, salt, sugar and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.

Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.

Shape dough as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza stone and let rest for 15 min.

Bake pizza for 10 min. or until the mozzarella is bubbly. Sprinkle the basil and optional Parmigiano-Reggiano.
(Photos courtesy of: Me:)