Categories: Pizza/flatbread
Ingredients
- 6 tbsp olive oil, divided, plus more for brushing
- 2 garlic cloves, thinly sliced
- 14.5 oz. can crushed tomatoes
- 1 cup lightly packed fresh basil leaves, plus more for topping
- pinch salt
- Pizza Crusts (see recipe)
- 6 plum tomatoes, thinly sliced
- 2/3 lb. fresh mozzarella, sliced 1/2-inch thick
- 1 tsp dried oregano
Directions
-
Preheat oven to 450. Place a pizza stone or large round baking sheet on lowest rack of oven and heat for 25 minutes.
-
In a medium saucepan, heat 2 tbsp oil over medium heat. Add garlic; swirl in hot oil until fragrant, about 15 seconds. Stir in crushed tomatoes, and cook, uncovered, until thickened, about 25 minutes.
-
In the work bowl of a food processor, pulse together 1 cup basil leaves and remaining 4 tbsp oil until finely chopped, stopping to scrape bowl. Reserve 3 tbsp basil oil in a small bowl, and cover surface with a thin layer of olive oil. Stir remaining basil oil and salt into tomato sauce.
-
Spoon 1/4 cup tomato sauce onto 1 Pizza Crust, leaving a 1/2-inch border. Brush border of dough with olive oil. Plant tip of pizza peel of side of baking sheet on preheated pizza stone or baking sheet, and quickly transfer crust.
-
Bake until crust is dry but not browned, 3-6 minutes. Remove from oven, and top with half each of tomatoes, mozzarella, and oregano. Bake until crust is golden brown and firm, 2-5 minutes more. Transfer pizza to a cutting board; drizzle with half of reserved basil oil, and top with fresh basil. Let stand for 5 minutes before serving. Repeat with remaining tomato sauce, Pizza Crust, mozzarella, tomatoes, oregano, basil oil and fresh basil.