This is our take on the traditional Neapolitan pizza resplendent with the red, white, and green of the Italian flag. Gently patting the tomato slices with a paper towel prevents the pizza from becoming soggy.
3 ounces buffalo mozzarella, cut into small pieces
3 tablespoons torn fresh basil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
How to Make It
Position an oven rack in the lowest setting. Place a pizza stone on the lowest oven rack.
Preheat oven to 500°. Preheat pizza stone 30 minutes before baking pizza.
Gently brush 1/2 teaspoon oil over Basic Pizza Dough. Pat tomato slices with a paper towel. Arrange cheese over dough, leaving a 1/2-inch border. Top with tomato slices. Slide dough onto preheated pizza stone, using a spatula as a guide.
Bake at 500° for 9 minutes or until crust is golden. Remove from pizza stone. Drizzle with remaining 1/2 teaspoon extra-virgin olive oil. Sprinkle with basil, salt, and black pepper. Cut into 8 wedges.
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This was a yummy pizza margherita, using simple fresh ingredients. It's easy to add to (some red pepper flakes, a bit of garlic and a bit of dried oregano) but also delicious as is. I highly recommend using the mozzarella di buffalo for its creamier texture, and more interesting taste. I used a thin crust pizza shell and reduced the oven temperature to the product's recommendation. Even my meat-pizza youngster loved it.