Cuisinart Original


3              tablespoons olive oil, divided Cornmeal, for dusting pan

1              recipe Pizza Dough, room temperature (see recipe on page 32)

½             teaspoon dried basil

¼             teaspoon dried oregano

¼             teaspoon crushed red pepper

1              large can (28 ounces) whole, peeled tomatoes, drained

½             teaspoon kosher salt

8              ounces fresh mozzarella, cut into 9 slices Basil leaves, for garnish

Nutritional information

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 3g




  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 .