Fresh Tomato and Basil Pizza – Pizza Margherita Serves 3 to 4

My Carolina Kitchen - Sam Hoffer - serves 3 to 4

Dough for a 12” pizza, brought to room temperature if it has been refrigerated

Corn meal for preparing baking sheet or pizza stone

2 teaspoons olive oil

½ to ¾ cup pizza sauce (optional)

½ cup grated fresh imported Parmesan cheese (not the stuff in the green can), divided

2 – 3 tomatoes, cut into ¼” slices

6 cloves of garlic, thinly sliced

Kosher salt and freshly ground black pepper

Fresh basil leaves for garnish and a wonderful fresh flavor

Preheat the oven to 500 degrees F. Prepare a baking sheet or pizza stone by sprinkling with a little cornmeal. Roll out pizza dough to the desired shape and place on baking sheet or stone. Brush with the olive oil. Spread with pizza sauce if using, leaving a ½ inch border, then sprinkle with half of the Parmesan cheese. Arrange the tomatoes over the cheese and top with garlic, salt and pepper and remaining cheese.

Bake the pizza at 500 degrees F for 12 minutes. Check to see if pizza is crispy. If not, let it cook another minute or two. When done, remove to a cutting board and sprinkle with some torn basil leaves. Let sit for 5 minutes before slicing.