Margherita Pizza

one 12-inch pizza (8 servings)

1    recipe Pizza Dough (page 45)
1    ounce Parmigiano Reggiano, cut into
       ½-inch cubes
2     to 3 plum tomatoes (ripe, but still firm)
       Unbleached all-purpose flour,
       as needed
       Cornmeal, for sprinkling
4     to 6 ounces fresh mozzarella, torn into bite
       size pieces
8     to 10 medium to large fresh basil leaves,
       thinly sliced
2     tablespoons extra-virgin olive oil
       Pinch kosher salt

Nutritional information per serving:
Calories 184 (40% from fat) • carb. 20g • pro. 7g • fat 8g • sat. fat 3g • chol. 14mg • sod. 390mg • calc. 96mg • fiber 1g

1. Prepare the pizza dough and allow to rise. Preheat oven to 500°F with rack in the middle of the oven. If using a baking stone, place it on the rack and allow to heat for an additional 30 minutes after the oven has preheated.
2. While the oven is heating, insert the universal blade into the work bowl of the Cuisinart® 7 or 9 Cup Food Processor. While the unit is running, drop the Parmigiano cubes through the feed tube and process until finely grated. Remove and reserve.
3. Remove the universal blade and insert the medium slicing disc. Slice the tomatoes.
4. On a lightly floured work surface, stretch the dough into a 12-inch round. Place on a baker’s peel or the underside of a baking sheet that has been sprinkled with cornmeal (or you can stretch the dough onto a greased pizza mesh/screen, or alternatively bake on a parchment-lined baking sheet). Brush the dough with the olive oil and then sprinkle with both of the cheeses.
Arrange the sliced tomatoes over the cheese.
5. Carefully slide the pizza into the oven (whether onto the stone, or onto a baking sheet or directly onto the rack if using a pizza screen). Bake the pizza for 10 to 15 minutes, or until the cheese is bubbly and the dough is nicely browned at the edges.
6. Remove pizza and sprinkle with the fresh basil and pinch of salt.