*1 LB Pizza dough; pre made or your favorite recipe (this will make 2 pizzas)
*28 oz. can San Marzano whole tomatoes
*salt and pepper to taste
*2 large garlic clove grated with a microplane or pressed
*Mozzarella, fresh and not packed in water or drained and pat dry with a paper towel.
Prepare dough according to package directions or follow your favorite recipe.
Divide into two balls and drizzle with olive oil.
Preheat oven to 450°.
In a blender add the tomatoes and blend until smooth; pour into a bowl.
Stir in the salt, pepper, 1 tsp. olive oil and the garlic.
Brush pizza pans with olive oil.
Stretch dough into roughly a 10 inch circle…or as best as you can. If the dough is too elastic, let rest for 5 minutes. Spoon some of the sauce onto each pizza dough.
Tear a few large pieces of the mozzarella and place it evenly around the pizza.
Tear the basil leaves and place on top of the mozzarella. I know some add the basil after the pizza has been cooked, but I like mine cooked with the pizza. It’s your choice.
Drizzle a little olive oil over the pizza.
Bake for 12 minutes or until the crust is golden and the cheese is bubbly.
Cut into slices and serve.