Pizza Margherita

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Preparation info

  • Yield:

    One

    12 inch ( 30 cm ) Pizza
    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
12 oz

Method

Procedure

  1. If using fresh tomatoes, peel, seed, and chop them. If using canned, chop and drain them.
  2. Combine the tomatoes and oil in a saucepan. Cook uncovered over moderate heat until the tomatoes are no longer watery.
  3. Add salt to taste.
  4. Cool.
  5. Flatten the dough and roll it out into a circle. Drape the dough over the backs