Margherita Pizza

Makes 1 12-inch round pizza

4 oz. pizza dough
3 oz. San Marzano canned tomatoes crushed and drained of all juice
1 tsp. extra virgin olive oil
2 oz. fresh mozzarella
1½ Tbsp. roasted garlic oil
2 Tbsp. basil leaves, torn
sea salt and freshly ground pepper, to taste

Preheat oven to 550 degrees. Season tomatoes generously with salt and extra virgin olive oil. Roll out dough very thin, place sauce in center, and spread sauce over with the back of a spoon evenly and sparsely. Season with pepper. Break mozzarella into smaller pieces and distribute evenly and sparsely. Bake about 15 minutes, rotating when needed, until nicely crisp on bottom and uniformly crisp and brown on top. Remove from oven and drizzle with garlic oil. Sprinkle basil evenly over pizza.

recipe provided by Chef David Degregorio at Pizzeria Via Stato
www.midwesthomemag.com