INGREDIENTS

  • Prepared pizza dough
  • Cornmeal for the pans
  • 1/3 cup Rao’s Homemade® Pizza Sauce
  • 4 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 pound fresh mozzarella, thinly sliced
  • 10 fresh basil leaves

PROCEDURE

  • Preheat the oven to 500º F
  • Stretch the dough out into two 12-inch circles on two pizza pans
  • TIP: sprinkle some cornmeal under the pizzas to ensure that they don’t stick and the crust is crispy
  • Spread the first pizza with half of the Rao’s Homemade® Pizza Sauce
  • Sprinkle with half the Parmigiano Reggiano cheese
  • Top with half of the mozzarella slices, and space 5 basil leaves evenly around the surface
  • Repeat to make the second pizza
  • Bake for 8-12 minutes or until the cheese is bubbly and crust is golden brown
  • Slice and serve

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