Pizza Margherita

Heirloom Tomatoes, Basil & Fresh Mozzarella

Makes four 10" pizzas

• 2 pounds fresh tomatoes, heirloom or garden
• Sea salt
• Black pepper, cracked
• ½ cup extra virgin olive oil
• ½ cup fresh basil, torn into pieces
• 1 pound fresh mozzarella
• 1 recipe Silver Oak Pizza Dough
• Extra olive oil for brushing crust

1. Cut tomatoes into quarters and crush the pieces by hand into a mixing bowl. Add sea salt, black pepper, olive oil and basil. Mix thoroughly.
2. Slice the fresh mozzarella thin and pat dry with paper towels.
3. Prepare your wood or home oven and spin the pizza dough to the desired thickness (see Silver Oak Pizza Dough).
4. Spread the chopped tomatoes over the pizza dough leaving a 1-inch space around the rim. Layer with slices of fresh mozzarella.
5. Bake pizza.
6. Remove from oven, brush rim of pizza with olive oil and serve immediately

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