Ingredients
- 1 (28-ounce) can whole San Marzano tomatoes
- 2 teaspoons extra-virgin olive oil, plus more for drizzling
- 2 small garlic cloves
- ½ teaspoon sea salt
- Cornmeal, for stretching the dough
- 1 pound Pizza Dough, store-bought or homemade
- 8 ounces fresh mozzarella cheese, torn or thinly sliced
- Fresh basil leaves
- Red pepper flakes, for sprinkling
Instructions
- Preheat the oven to 500°F.
- In a food processor, place the tomatoes and their juices, olive oil, garlic, and salt. Process until smooth.
- Dust a baking sheet with cornmeal. Place the pizza dough on the baking sheet and stretch it into a large oval.
- Spread a heaping ½ cup of the tomato sauce* evenly over the pizza dough, leaving a 1-inch border around the edges.
- Top with the mozzarella and transfer to the hot oven. Bake for 10 to 12 minutes, or until the crust is browned.
- Remove from the oven and top with fresh basil and pinches of red pepper flakes. Drizzle with olive oil and serve.
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