Pizza Margherita

This traditional pizza, which has a lot of freshly sliced tomatoes and little mozzarella, might serve as an inspiration for different pies in your kitchen. Sometimes I make this on a yeasted olive oil pastry. -Arina

INGREDIENTS

FOR THE GARLIC OLIVE OIL
- ½cup extra virgin olive oil
- 3garlic cloves, halved, green shoots removed, and minced
FOR THE PIZZA
- ½batch whole wheat pizza dough
- 2tablespoons garlic olive oil (above)
- ¾cup grated mozzarella
- About 2 pounds ripe tomatoes, sliced about ¼ inch thick I like to use a mix of mostly red with some yellow and green tomatoes
- Coarse salt
- freshly ground pepper to taste
- Several fresh basil leaves, torn into small pieces

PREPARATION

FOR THE GARLIC OLIVE OIL
1. Step 1
2. Combine the oil and garlic in a small, heavy saucepan, and place over medium-low heat. Insert a thermometer, and when the oil reaches 140 degrees, just before the garlic begins to sizzle, remove from the heat and allow to cool. Strain. Refrigerate the oil, and use as directed.
3. Step 2
4. Preheat the oven to 450 degrees, with a pizza stone inside if you have one. Roll or press out the pizza dough to a 12- to 14-inch round. Place on a well floured baker’s peel or an oiled, cornmeal-dusted pizza pan.
FOR THE PIZZA
1. Step 3
2. Gently brush the crust with 1 tablespoon of the garlic olive oil. Sprinkle the mozzarella over the surface, and top with the tomato slices, overlapping them slightly. Season with salt and pepper.
3. Step 4
4. Slide the pizza directly onto the stone from the peel if using one, or place the pizza pan in the oven. Bake until the edges begin to brown, 15 to 20 minutes. Remove from the heat, and drizzle the remaining olive oil over the tomatoes. Sprinkle on the basil and serve. Alternately, allow to cool, then sprinkle on the basil and serve.

TIP

Advance preparation: The dough can be made up to three days ahead and held in the refrigerator. The pizza can be served at room temperature. Martha Rose Shulman can be reached at martha-rose-shulman.com.--Henry

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