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Categories:
whole wheat pizza dough tomatoes olive oil garlic salt oregano tomatoes Mozzarella cheese fresh basil
Viewed: 8 - Published at: 5 years agoIngredients
- 1 whole Wheat Pizza Dough
- 28 ounces, weight San Marzano Tomatoes, Drained
- 2 Tablespoons Extra Virgin Olive Oil
- 4 cloves Garlic, Minced
- 1/2 teaspoons Salt
- 1/2 teaspoons Dried Oregano
- 1/4 cups Juice From Drained San Marzano Tomatoes
- 5 ounces, weight Sliced Fresh Mozzarella Cheese
- 1/2 cups Fresh Basil Leaves
Method
- Preheat oven to 450 degrees F.
- Place dough in a round 2-3 inch deep pan -I used a baking stone.
- Cut off any extra pieces of the dough that hang over the top with a knife.
- Place tomatoes in a food processor and crush.
- In a medium saucepan heat the oil over medium heat; add garlic and stir.
- Add tomatoes, salt and oregano to the saucepan.
- Add about 1/4 cup of tomato juice that was drained from the tomato can into the saucepan; bring to a boil.
- Reduce to a low heat and simmer for 35 minutes or until sauce thickens; stir occasionally.
- Spread sauce on the top of the dough, you may not use it all.
- Top it off with mozzarella cheese.
- Bake for 25-30 minutes or until golden brown.
- Sprinkle basil on top and serve.
