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Margherita Pizza

Margherita Pizza
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Fresh basil, unmistakable for its pungent aroma, blends beautifully with mozzarella and tomato, as in this easy pizza.

Prep Time:
15 Min
Total Time:
30 Min
Makes:
20 servings
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INGREDIENTS
Cornmeal, if desired
1can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
2teaspoons olive oil
1teaspoon finely chopped garlic
1 1/2cups shredded mozzarella cheese (6 oz)
1/4cup shredded fresh Parmesan cheese
20(1/4-inch-thick) slices plum (Roma) tomatoes (about 6 medium)
1/3cup thin fresh basil strips
DIRECTIONS
1.If using classic crust: Heat oven to 425°F. If using thin crust: Heat oven to 400°F.
2.Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Sprinkle cookie sheet with cornmeal. Unroll dough on cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Brush dough with oil; sprinkle evenly with garlic.
3.Sprinkle mozzarella and Parmesan cheeses over crust. Arrange tomato slices over cheese. Sprinkle with half of the basil.
4.Bake classic crust 14 to 16 minutes, thin crust 12 to 14 minutes, or until crust is deep golden brown. Sprinkle remaining half of basil over pizza. Cut into 5 rows by 4 rows.
High Altitude (3500-6500 ft): Bake up to 2 minutes longer.
High Altitude (3500-6500 ft):

Bake up to 2 minutes longer.

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