Pizza Margherita

Makes 8 servings

3      tablespoons olive oil, divided
        cornmeal, for dusting pan
1      recipe Pizza Dough, room temperature 
½     teaspoon dried basil
¼     teaspoon dried oregano
¼     teaspoon crushed red pepper
1     large can  whole, peeled tomatoes, drained
½    teaspoon kosher salt
8     ounces fresh mozzarella, cut into 9 slices
       basil leaves, for garnish

Nutritional information per serving:
Calories 345 (36% from fat) • carb. 41g • pro. 13g • fat 14g • sat. fat 4g • chol. 14mg • sod. 844mg • calc. 79mg • fiber 3

1. Preheat oven to 450°F with the rack in the lower third position.
2. Brush a rimmed baking tray with a teaspoon of the olive oil and then sprinkle with cornmeal. Stretch the dough and spread it evenly
into the prepared pan. Cover with plastic wrap and allow to rise for 30 minutes.
3. While dough is rising, prepare the sauce: Put 2 tablespoons of the oil, dried basil, oregano and red pepper into a small saucepan set over medium-high heat.
Once hot, carefully add the drained tomatoes. While cooking, smash down with a wooden spoon. Once tomatoes reach a simmer, reduce heat to medium to
maintain simmer, and cook to reduce slightly and develop flavor, about 20 to 30 minutes. Remove from heat and stir in salt.
4. Once dough has risen, cover with the sauce, leaving a 1-inch border at the edges of the dough. Arrange the cheese in 3 rows of 3. Brush the pizza dough
edges with the remaining oil. Bake until cheese has melted, crust is golden and bottom is crispy, about 25 minutes.