Pizza Margherita

Fresh mozzarella and basil, olive oil and tomatoes spell "Margherita" pizza with prized Italian flavors. Mmm! MORE+ LESS-

By Betty Crocker Kitchens

October 23, 2008

pouch (6.5 oz) Betty Crocker™ pizza crust mix

oz fresh mozzarella cheese, well drained

can (14.5 oz) fire roasted diced tomatoes, drained

1/4

teaspoon salt

Fresh cracked pepper to taste

1/4

cup thin strips fresh basil leaves

tablespoon chopped fresh oregano leaves

tablespoon extra-virgin olive oil

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1

Heat oven to 425°F. Grease cookie sheet or pizza pan. Make pizza crust as directed on pouch. Press dough into 12-inch circle on cookie sheet or pizza pan, using floured fingers. Press dough from center to edge so edge is slightly thicker than center.
2

Cut mozzarella into 1/4-inch slices. Place cheese on dough to within 1/2 inch of edge. Arrange tomatoes on cheese. Sprinkle with salt, pepper, 2 tablespoons of the basil and the oregano. Drizzle with oil.
3

Bake 15 to 20 minutes or until crust is golden brown and cheese is melted. Sprinkle with remaining 2 tablespoons basil.

You can use 1 tablespoon dried basil leaves for the fresh, but expect the flavor to be different.
You can use preshredded packaged cheese to save time. Expect a slightly different flavor and texture.