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 per serving:Calories 345 (36% from fat) • carb. 41g • pro. 13g • fat 14g • sat. fat 4g • chol. 14mg • sod. 844mg • calc. 79mg • fiber 3g
- Preheat oven to 450°F with the rack in the lower third position .
- 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 .
- 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 .
- 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 .