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Cheese Pizza

Cheese Pizza
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 Cheese Pizza
Cheese pizza doesn’t get enough credit; usually the more toppings the better the pizza?   I think cheese pizza allows you to taste and appreciate the dough, the sauce, the fresh herbs and yes, the cheese.  These ingredients are highlighted rather than incidental.
Serves 4
1 batch of whole wheat dough (pizza dough recipe)
1 batch of the pizza sauce (pizza sauce recipe)
175 g grated part skim mozzarella cheese
2 tbsp grated parmesan cheese
5 or 6 Fresh Basil leaves sliced in a chiffonade (ribbons)
-  After the dough has baked for 12 minutes (as per pizza dough recipe) pour the entire bowl of tomato sauce on the crust; spread the tomato sauce evenly across the crust with a spoon.
-  Top the sauce with the mozzarella.
- Top the mozzarella with the parmesan.
-  Top the pizza with the fresh basil ribbons.
-  Bake the pizza at 425 for 12-15 minutes or until the cheese has melted and is slightly browned.
Notes:
  1. Chiffinaud simply means thin slices; stack the basil leaves into a pile and roll them length wise and then slice into ribbons.

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3 Comments to Cheese Pizza

  1. Ah the classic cheese pizza! I’m with you on this one – sometimes you just gotta stick with the basics. The key to a good cheese pizza is using more than one cheese just like you did!

  2. Straight up pizza doesn’t get enough credit. Yours sounds delicious!

  3. I with the other commentators: cheese pizza is the way to go. YUM.

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