Cheese Pizza

 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

1 batch of the pizza sauce

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.  Chiffonade simply means thin slices; stack the basil leaves into a pile and roll them length wise and then slice into ribbons.