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Source: The Working Family's Cookbook

Pizza with Tomatoes, Mozzarella and Herbs
For this recipe, tomatoes are not cooked into a sauce but are left in thick slices, as they were for Queen Margherita of Italy.
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Serves: 2 12-inch pizzas
Prep Time: 15 minutes
Cook Time: 15 minutes
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pizza dough
2 cups part-skim mozzarella cheese, grated
1/2 cup Grated Parmesan cheese
12 fresh plum tomatoes, sliced 1/2-inch thick
1/4 cup fresh basil, chopped
freshly ground pepper
olive oil

Position two racks in the oven, one in the bottom third and the other in the center. Heat the oven to 500 degrees.

On a floured surface, roll out half the dough into a 12-inch circle. Transfer the dough to a pizza pan or large baking sheet. Pinch up a 1/2-inch rim around the outside edge of the dough. Repeat with the remaining dough to form another pizza.

Prepare the first pizza in the following sequence: Sprinkle the dough with one-quarter of both the mozzarella and the Parmesan. Arrange half of the tomatoes in concentric circles on top of the cheeses. Sprinkle the tomatoes with another quarter of the cheeses. Repeat the procedure with the second pizza and the remaining cheese and tomatoes.

Bake the pizza for 15 minutes, switching shelves halfway through the baking time, until the crusts are golden brown. Sprinkle the pizzas with the basil and season with salt and pepper to taste. Brush the crusts with olive oil, cut into wedges and serve immediately.

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