Ingredients

• 1 pound pizza dough
• 1 cup whole peeled tomatoes
• 2 tablespoon extra virgin olive oil
• 8 ounce fresh mozzarella cheese, torn into small pieces
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 garlic, minced
• 8 fresh basil
• 0.5 teaspoon dried oregano

Steps

1. If using store-bought pizza dough, remove from refrigerator 30 minutes before use to bring to room temperature.
2. Preheat your oven to 475°F (245°C). Place a pizza stone on the middle rack if using one, otherwise prepare a baking sheet.
3. Pour the whole peeled tomatoes into a mixing bowl and crush them by hand into small pieces. Add the minced garlic, salt, black pepper, and dried oregano. Stir gently to combine and set aside.
4. Divide the pizza dough into 2 equal portions.
5. On a lightly floured surface, stretch the first portion of dough into a thin circle approximately 10-12 inches in diameter. Work gently from the center outward, being careful not to tear the dough.
6. Transfer the stretched dough to a pizza peel dusted with cornmeal or flour, or directly onto your prepared baking sheet.
7. Spread approximately 0.75 cup of the tomato sauce evenly over the dough, leaving a small border (about 0.5 inch) around the edges for the crust.
8. Scatter half of the torn mozzarella cheese evenly over the tomato sauce.
9. Carefully transfer the topped pizza to the preheated oven. Bake for 7-8 minutes until the crust is golden and the cheese begins to melt and brown slightly.
10. While the first pizza bakes, stretch the second portion of dough in the same manner and repeat steps 7-8 with the remaining sauce and mozzarella.
11. Remove the first pizza from the oven and place on a cutting board. Drizzle lightly with 0.5 teaspoon of extra virgin olive oil.
12. Place 4 fresh basil leaves directly on the hot pizza. The residual heat will gently wilt them slightly.
13. Transfer the second pizza to the oven immediately if not already baking. Bake for 7-8 minutes until golden and cheese is melted.
14. Remove the second pizza from the oven and place on a cutting board. Drizzle with the remaining 0.5 teaspoon of extra virgin olive oil and top with the remaining 4 fresh basil leaves.
15. Allow pizzas to rest for 1-2 minutes before slicing and serving.