Heirloom Margherita Pizza Food
HEIRLOOM MARGHERITA PIZZA
Enjoy a delicious slice of our Heirloom Margherita Pizza at dinnertime! Using refrigerated pizza crust makes Margherita pizza a quick weeknight dish.
Provided by My Food and Family
Categories Home
Time 28m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Unroll pizza dough onto baking sheet sprayed with cooking spray; pat into 15x10-inch rectangle. Bake 10 min. (Crust will not be done.)
- Top with 1 cup mozzarella and tomatoes. Mix dressing and garlic; drizzle over tomatoes. Sprinkle with remaining cheeses.
- Bake 8 min. or until mozzarella is melted and crust is golden brown.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 870 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 9 g, Protein 15 g
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- If using Roberta’s pizza dough recipe, I suggest making the dough the night before and allowing it to rise in the fridge for 8-24 hours. Remove from fridge and allow to rise further at room temperature for about 30-45 minutes before baking (when oven is half-way heated).
- In a bowl, add canned tomatoes and crush with hands or fork until chunky. Stir in oil, garlic and basil, and season with salt. Mix sauce at least one hour or up to three hours ahead. Cover and keep at room temperature until ready to use.
- Place a pizza stone on the bottom of the oven. One hour before baking, heat oven to 500°F or highest setting. According to my thermometer, my oven reaches 550°F.
- While oven is preheating, arrange tomato slices on a plate. Season with salt and cover until ready to use. Before using, blot with paper towels to absorb excess moisture. Slice cheese into ¼ inch rounds right before using.
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