Pizza Margarita

 When I made bread last week I saved some of the dough for pizza.   

 I’ve posted before that a dough left in the fridge for two days or longer makes for a much better pizza crust. 

Sunday night’s pizza was a simple Pizza Margarita.   
The crust was rolled out thin, sprinkled with black pepper and then topped with sauce.   I slid the pizza on to the hot stone (550°) and baked it for about 7 or 8 minutes before topping with the cheese. 

Sprinkled with a little oregano and hot red pepper and then back into the oven for another 5 or 6 minutes for the cheese to melt and start to brown. 

3 Comments Add yours

  1. Kathy Walker says:

    Mmmm….perfect! Great for a Friday night!

  2. Barbara says:

    How delicious! All that loverly melted cheese….

  3. Juliane says:

    Wow…looks beautiful. The perfect margarita doesn't have to have lime 😉wall art

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