Pizza Margherita

SERVES: 4 Servings

PREPARATION TIME: 20 min

COOKING TIME: 15 min

Ingredient

1 pkg (1 lb) store-bought pizza dough
3 tbsp Filippo Berio Extra Virgin Olive Oil
4 ripe plum tomatoes, cut into thin slices
2 cups diced fresh fior di latte mozzarella cheese
1/2 tsp fine sea salt
12 fresh basil leaves

Method

Preheat oven to 400ºF.
On lightly floured work surface, roll out dough into 13-inch round. Transfer to lightly oiled 12-inch pizza pan.
Brush dough with 1 tbsp olive oil; arrange tomato slices over top. Sprinkle with cheese and drizzle with remaining olive oil. Sprinkle with salt.
Bake pizza for 15 to 18 minutes or until edges begin to brown slightly and underside is golden. Remove pizza from oven; let cool slightly. Cut into wedges. Sprinkle basil over top.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.