- 1 tablespoon extra-virgin olive oil
- 1 large garlic clove, minced
- A large pinch of crushed red pepper
- One 14-ounce can plum tomatoes, crushed, juices reserved
- Kosher salt and freshly ground black pepper
- All-purpose flour and cornmeal, for dusting
- 2 pounds fresh or frozen pizza dough, thawed if frozen
- 1/2 pound fresh or smoked mozzarella, cut into 1/2-inch dice
- 6 large basil leaves, torn into pieces
- Set a pizza stone or large inverted baking sheet on the bottom of the oven and preheat to 500°.
- Heat the olive oil in a medium saucepan. Add the minced garlic and cook over moderate heat, stirring frequently, until lightly golden, about 2 minutes. Add the crushed red pepper and cook, stirring, for 30 seconds. Add the crushed tomatoes and their juices. Increase the heat to high and bring to a boil, then simmer the tomato sauce over moderate heat until slightly thickened, about 20 minutes. Season with salt and pepper.
- On a lightly floured work surface, using a rolling pin or your hands, roll or stretch 1 pound of the dough into a rough 14-inch round. Generously dust a pizza peel or another inverted baking sheet with cornmeal and transfer the rolled out dough to it. Make sure that the dough doesn't stick to the sheet.
- Spread half of the tomato sauce onto the pizza leaving a 1/2-inch border. Top with half of the diced mozzarella. Slide the pizza onto the hot stone and bake for 11 minutes, or until the crust is deep golden and the cheese is bubbling. Remove from the oven. Sprinkle with half of the basil and serve immediately. Repeat with the remaining dough, tomato sauce, mozzarella and basil.
One Serving 332 cal, 14 gm fat, 4.7 gm saturated fat, 38 gm carb, 2.4 gm fiber.
The acidic, fruity edge of an Italian Barbera is a great foil to the hot crushed red pepper on this pizza.