Recipe: Pizza Margherita

courtesy Emeril Lagasse

Ingredients needed:
1 cup crushed tomatoes
1 tablespoon extra virgin olive oil
1/2 cup fresh basil leaves, coarsely chopped or julienned
1/2 cup freshly grated Parmigianno-Reggiano
1/2 pound mozzarella cheese, sliced 1/4-inch thick
2 Pillsbury refrigerated pizza crusts in a can

Preheat oven to 500F. Roll out crusts onto two baking sheets that have been lightly greased with olive oil.
In the bowl of a food processor combine tomatoes, olive oil and salt and freshly ground black pepper to taste and process until smooth. Divide sauce between the two pizzas and smooth to spread evenly, leaving a1/2-inch border along the edges of the dough.
Sprinkle basil leaves on top of sauce and then top with Parmigianno-Reggiano. Finally, divide mozzarella slices between 2 pizzas, and bake for about 8 minutes, or until cheese is bubbling and the edges are golden brown.