- Dough for one large or two small pizzas
- 1 (28-ounce) can diced tomatoes
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 8 ounces mozzarella cheese, shredded (2 cups)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
Take dough out of the refrigerator two hours before baking. 30 minutes before baking, heat pizza stone in the oven, as high as your oven will go.
Place tomatoes in colander, and drain really well.
In a medium bowl, combine drained tomatoes, oil, garlic, oregano, and salt. In a second bowl, combine mozzarella and Parmesan.
Shape pizza dough and place on well-floured pizza peel. Working quickly, sprinkle cheese mixture over the dough. Top with tomato mixture, and drizzle with olive oil. Bake until well browned and bubbling, about 12 minutes.
Slide pizza onto a wire rack, sprinkle with basil, and let cool for 5 minutes. Serve.
From Ezra Poundcake