Margherita Pizza

Ingredients

• 1 lb. pizza dough, store-bought or homemade
• 2 Tbsp extra virgin olive oil
• 2 tsp minced garlic
• 1 2/3 cups canned San Marzano tomatoes, finely crushed with hands
• 2 pinches salt
• 8 oz. fresh mozzarella, chopped into 3/4-inch cubes
• 1/4 cup Small basil leaves or chopped basil ribbons

Directions

1. Set the oven to 550 degrees with a pizza stone inside, and let the stone heat for at least 45 – 60 minutes. While that gets hot, warm the olive oil in a medium saucepan over medium heat. Stir in the garlic and cook only until it turns pale golden, about 20 seconds.
2. Add the tomatoes, season with salt, and bring the sauce to a gentle boil. Turn the heat down to low and let it simmer until it has thickened and cooked down to almost 1 cup, about 15 – 20 minutes.
3. Cut the dough into 2 equal pieces. You will bake one pizza at a time.
4. Take one portion of dough and gently stretch it into an oval about 13-inches long. Transfer it to a generously floured pizza peel. Spoon about 1/2 cup sauce over the crust, then scatter half of the mozzarella on top.
5. With a quick, careful motion, slide the pizza from the peel onto the hot stone. Bake until the crust is browned and the cheese has melted, about 4 – 7 minutes.
6. Shape, top, and bake the remaining crust the same way. Finish the pizzas with fresh basil, slice them, and serve right away while warm.