Roasted Tomato Pizza Margherita
Temperature: 550° F
Ingredients
- 4 Roma tomatoes, wedged
- 3/4 cup California Ripe Olives, halved
- 1/3 cup basil leaves, torn
- 2 tsp olive oil
- 1 lb. prepared pizza dough
- 1-2 Tbsp cornmeal
- 8 oz fresh mozzarella cheese, sliced
Instructions
Preheat Emile Henry pizza stone in a 550 degrees F oven or covered grill. Toss together tomatoes, ripe olives, basil and olive oil in a mixing bowl. Season with salt and pepper and set aside. Sprinkle pizza peel generously with cornmeal. Roll and stretch pizza dough on a well-floured surface into a 14-inch circle and place onto pizza peel. Pour tomato olive mixture evenly onto crust and top with mozzarella. Slide onto Emile Henry Pizza Stone and bake for 10-15 minutes until crisp and bubbly. Carefully remove from oven or grill and place on cutting board or trivet. Cut and serve hot. Makes 1 (14-inch) pizza
Did You Know?
While most people think pizza originated in Italy, it was actually the Greeks who first baked large, round flatbreads, topped with such items as olive oils, spices, potatoes and other things.
Canadian and American citizens will eat an average 23 pounds of pizza per person, per year.
The largest pizza ever baked was one measuring 37.4 metres (122 feet, 8 inches) in diameter, made in Norwood, South Africa. It included 4500 kg of flour, 90 kg of salt, 1800 kg of cheese and 900 kg of tomato puree.