A delightful twist on the classic Margherita pizza, featuring a rustic charm and enhanced flavors.
Preheat your oven to 425°F and position the rack at the lowest level.
Preheating the oven ensures even cooking and a crispy crust.
Lightly grease a baking pan with olive oil and sprinkle cornmeal evenly over the surface.
The cornmeal prevents the dough from sticking and adds a nice texture to the crust.
Roll out the pizza dough and place it on the prepared pan. Press it out to the edges with your hands.
Allow the dough to rest at room temperature for easier handling.
Brush the dough with olive oil and sprinkle minced garlic evenly over the surface.
Brushing with olive oil helps to create a golden, crispy crust.
Bake the crust in the preheated oven for 6-8 minutes until it is set and slightly dry.
Pre-baking prevents the crust from becoming soggy when the toppings are added.
Remove the crust from the oven and sprinkle mozzarella and parmesan cheeses evenly over the top.
Distribute the cheese evenly for consistent flavor in every bite.
Arrange tomato slices over the cheese and sprinkle with half of the fresh basil leaves.
Use fresh, ripe tomatoes for the best flavor.
Return the pizza to the oven and bake for an additional 12-17 minutes until the crust is golden brown and the cheese is bubbly.
Keep an eye on the pizza to prevent over-browning.
Remove the pizza from the oven and sprinkle the remaining basil leaves over the top.
Adding basil at the end preserves its fresh flavor and vibrant color.
Cut the pizza into slices and serve warm.
Use a sharp pizza cutter for clean slices.
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