Pizza Margarita

Pizza Margarita

Wash the tomato and basil leaves under running water and pat dry with a paper towel. Buy pizza dough in the store or get it prepared in your refrigerator. Roll out the specified pizza dough 2-3 mm thick, with a diameter of about 35 cm. You can roll it out on parchment paper sprinkled with flour. In this case, the prepared pizza on paper can be easily transferred to the baking sheet. To get beautiful sides on pizza, bend the edges 2-3 cm inward and close them well to keep their shape.
Put more tomato sauce on the rolled pizza base. If you use not ketchup or tomato paste, but tomato sauce, then be sure to have more. Spread the sauce evenly over the dough, pour olive oil on top. Transfer the dough to a baking sheet with the parchment. Bake the pizza on a baking sheet turned upside down so that you get a flat plane without walls. Preheat the oven to a temperature of 250-270 degrees, put an inverted baking sheet with dough on the lower level, baking for 5-10 minutes
While the crust is baking, cut the cheese into 5-10 mm slices, and the tomato slices 3-5 mm. During this time, the dough is well browned from below, the sides of the pizza rise. Tear off slices from the sliced cheese slices, randomly lay out on a hot base. Put chopped tomatoes on top. The basil leaves are whole or cut in half, spreading on top of the pizza. Send the pizza to the oven again for 5-10 minutes, now put the baking sheet on the upper level. The pizza is ready when the cheese is completely melted.