1 portion of homemade pizza dough or purchased pizza base
½ cup LaBella Buon Appetito Basil and Tomato Pasta Sauce
100g thinly sliced mozzarella cheese
10 fresh basil leaves
Extra-virgin olive oil, for drizzling
Parmesan cheese, for grating
Preheat the oven to 260°C for at least 45 minutes. Meanwhile, remove the dough ball from the refrigerator and let stand for 20 minutes (or prepare your pre-made pizza base).
If using fresh dough, working on a floured surface and using your fingers, press and stretch the dough ball out to a 10-inch round, working from the centre toward the edge; avoid pressing on the outermost edge. Transfer the dough to a lightly floured pizza oven tray. Spread the LaBella Buon Appetito Basil and Tomato Pasta Sauce onto the dough, making sure to leave a 1-inch border around the edge, and top with the mozzarella cheese, basil leaves, a drizzle of the extra-virgin olive oil and a light grating of parmesan cheese.
Slide the pizza onto the oven rack, opening and closing the oven door as quickly as possible. Bake until the bottom is lightly charred and the toppings are bubbling, about 6 minutes for a chewier crust and 8 minutes for a crispier one; avoid opening the oven door during baking. Once done, serve and enjoy!
Recipe inspo: https://www.foodandwine.com/recipes/margherita-pizza-with-tomato-mozzarella-and-basil