Recipe by loveleesmile
People like different crusts for different reasons. For this recipe use your favorite
Top Review by Sandi (From CA)
I found this recipe (can't remember where) and made it a while back. We thought it was ok, but needed something... something neither of us could name. *lol* I'd definitely use a homemade pizza dough as that stuff in a tube in the refrigerated section was pretty awful. Still, I want to try this again because we love the ingredients and it's a nice change of pace from the "loaded" pizzas. Thank you for posting, loveleesmile!
- 1 (1 lb) your favorite pizza dough
- 1 (14 ounce) canpeeled whole san marzano tomatoes, drained
- 1⁄2 teaspoon dried oregano, crumbled
- 1⁄4 cup extra virgin olive oil, plus
- 1 tablespoon extra virgin olive oil
- coarse sea salt & freshly ground black pepper
- 2 lbs buffalo mozzarella, thinly sliced
- 32 large basil leaves, torn into pieces
Directions See How It's Made
- MAKE THE DOUGH: make your favorite or use store bought.
- PREPARE THE TOPPINGS: Meanwhile, set a pizza stone in the oven and preheat the oven to 500°, allowing at least 45 minutes for the stone to heat. Pass the tomatoes through a food mill set over a medium bowl or pulse them in a food processor until coarsely chopped. Stir in the oregano and 1 tablespoon of the olive oil and season generously with salt and pepper.
- Spread 1/4 cup of the tomato sauce over the dough to within 1 inch of the edge. Spread one-fourth of the cheese over the pizza and drizzle with 1 tablespoon of oil. Season with sea salt and pepper and slide the pizza onto the stone. Bake until the bottom is charred and the cheese is melted, about 8 minutes. Scatter one-fourth of the basil on top and let stand for 3 minutes before serving. Repeat with the remaining dough and toppings.