MARGHERITA PIZZA KICKED UP

Dough enough for 1 12 inch pizza

1 large tomato sliced thin OR 1 small can diced tomatoes drained well

2 cups white cheese in any combination you choose

1/2 tsp. salt

10 - 12 fresh basil leaves torn

2 - 3 slices Prosciutto di Parma Italian cured ham

METHOD:

If using a pizza stone, preheat the stone on the lowest level of your oven for 45 minutes at 500 degrees. Lower the heat to 450.

On a lightly floured board, roll or stretch pizza dough to about 12 inches round or square if using a baking sheet.

Drizzel 1 tablespoon olive oil over the dough. Sprinkle with salt then spread the shredded cheese over the dough, followed by the tomato slices, basil leaves and Prosciutto. (For true Marguerita Pizza, eliminate the Prosciutto.)  

If using a square baking sheet, place this on the lowest level of the oven. Bake at 450 for 12 minutes or till the crust is golden brown and the cheese is bubbling. Remove with a pizza peel or large spatula and enjoy!