Make the most of your Margherita. Hand-stretched pizza dough is topped with ripe tomatoes and fresh-picked basil for this classic Neapolitan pie.
1 Each | 7in Fresh N Ready Oven Rising Sheeted Pizza Dough (#07386) |
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1/4 C | Prepared Pizza Sauce |
1 C | Shredded Mozzarella |
6 Slice | Tomato, 1/8" |
5 Each | Fresh Basil, Torn |
1 |
Defrost the Fresh N Ready pizza crust at room temp until pliable |
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2 |
Preheat an oven with pizza stone to 450ºF. |
3 |
On a floured dough peel, stretch dough into a 7” by 10” rectangle. Shape should look slightly irregular. |
4 |
Spread with sauce (this will be a thin layer). |
5 |
Top the sauce evenly with cheese. Top with tomato slices. |
6 |
Bake at 450ºF directly on the pizza stone. Allow the crust and cheese to become browned. |
7 |
Remove pizza from oven and sprinkle with basil leaves. |