Margherita Pizza Recipe

Ingredients:
14 ounces, weight Refrigerated Whole Wheat Pizza Dough
2-⅔ ounces, weight Tomato Sauce
½ teaspoons Italian Seasoning Mix Plus More For Sprinkling On The Pizza
1-½ teaspoon Olive Oil – Divided
½ cloves Garlic, Minced
4 ounces, weight Fresh Mozzarella
1 whole Tomato, Thinly Sliced
6 whole Fresh Basil Leaves, Thinly Sliced
Flour, For Your Work Surface

Directions:
Allow pizza dough to sit on the counter at room temp for 30 minutes. Preheat oven to 425 F with baking sheet in the oven on the middle rack.
Add tomato sauce into a small bowl with the Italian seasoning and set aside.

Add a 1/2 teaspoon of the olive oil to a preheated small saucepan over medium heat. Once oil is hot, add in the garlic and quickly sauté until fragrant. Pour in the tomato sauce and reduce heat to low. Allow tomato sauce to lightly simmer for 5-8 minutes or until slightly thickened then remove from heat.
Lightly flour a piece of parchment paper and stretch dough out to desired thickness, add more flour as necessary to keep it from sticking to hands/paper. Pierce several holes in the dough with a fork. Next using a pastry brush, cover the entire top surface of dough with the remaining olive oil. Using the same brush, add the tomato sauce. Slice or tear pieces of the fresh mozzarella and spread it out evenly over dough. Top with tomato slices, a little more Italian seasoning and the basil.

Remove the hot pan from the oven. Slide parchment paper onto the preheated baking sheet, put it back in the oven and bake 18-22 minutes or until crust is golden brown rotating a few times to ensure even cooking.