Regina margherita

Regina margherita
  • 200g pizza dough
  • 1/2 cup tinned tomatoes ( recommended: San Marzano), hand crushed
  • 60g buffalo milk mozzarella, sliced
  • Extra-virgin olive oil, to serve
  • 3-4 fresh basil leaves, for garnish
1) Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 240C/Gas 9.

2) Pat the pizza dough into a 30cm diameter circle and place it on a pizza peel. Spread on the tomatoes and add the slices of fresh mozzarella.

3) Slide the pizza onto the stone and bake for 8-10 minutes.

4) When finished, sprinkle on a few drops of olive oil and garnish with basil leaves.

Buon Appetito!

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