Simple Margherita Pizza
6 simple ingredients come together for the perfect pizza combination!
Preheat oven to 400 degrees with pizza stone in oven.
In a medium sauce pot, heat olive oil over medium heat. Once warm, add in garlic and saute for about 30 seconds, just until fragrant.
Add in whole peeled tomatoes and their juice. Using flat end of spatula or wooden cooking utensil, carefully break up the tomatoes - just break them in half at this point, they will get easier to break up as they cook. (Best was to describe this is similar to the way you would break up or “cut up” ground meat with a flat-ended utensil - but be careful - this step can sometimes cause juice to escape onto your shirt!)
Reduce heat to simmer and allow to cook for about 5 minutes. Using the flat end of a cooking utensil again, start to further break of the tomatoes. You want the tomatoes to really break down into small pieces so it can “melt” into the sauce. Continue to cook at a simmer - stirring every once and awhile so the bottom does not burn. Every couple of minutes, keep cutting/smashing your your tomatoes until it’s a fairly smooth sauce with no large lumps of tomatoes. Your sauce is ready when most of the liquid has reduced and it’s when you draw a spoon down the middle of the pot, the line stays. Should take about 20 minutes.
When you sauce is getting close, roll out your dough to your desired size and transfer to hot stone. (This can be tricky so I find it helpful to use a really well floured pizza peel so it can just “slide” on to the stone.) Bake for about 8 minutes or until the bottom of the crust starts to brown.
Remove crust from oven and spread sauce over the top. Top with thin slices of fresh mozzarella and return to oven to cook for another 12 or so minutes or until your mozzarella starts to bubble.
Remove from oven and top with freshly torn basil leaves.