Description

Ingredients:

10 oz. dough ball

tomato filets

fresh basil

Parmigiano cheese

Directions:

Grease a 10" deep-dish pizza pan with nonhydrogenated shortening.

Press a 10 oz. dough ball into the greased pan, cover and proof in a warm place for 2-3 hours. After proofing, dress with well-drained tomato filets and fresh basil.

Bake for 7 minutes at 465F.

After baking, top the pie lightly with shredded Parmigiano cheese. Return to oven and reheat until cheese is barely melted.