Sometimes deciding on what to make with the overwhelming number of tomatoes that we have is the easiest thing in the world. And by overwhelming, I mean: so many tomatoes that they are practically yanking the tomato cages out of the ground as the plants lean with the weight of the tomatoes. So we plucked a few San Marzanos, diced and hand-crushed them and then made a pizza. A simple homemade pizza of crushed tomatoes as the “sauce”, fresh mozzarella, and fresh basil. Dinner seriously does not get any better than this one! Who’s with me when I say that I’m going to desperately miss summer vegetables when they are gone?
source: Smells Like Home original
- 1/2 batch of pizza dough
- Extra-virgin olive oil
- 3-4 fresh San Marzano or Roma tomatoes or canned whole tomatoes (if you’re desperate), halved, seeded, diced, and hand-crushed
- 8 oz fresh mozzarella cheese, patted dry and sliced 1/4-inch thick
- 1/2 cup fresh basil, loosely packed, torn or thinly sliced (if desired)
- Preheat oven with a pizza stone inside to 500 degrees F for at least 30 minutes.
- Roll out the pizza dough to a 14-inch circle on a well-floured surface. Transfer the dough to either a large piece of parchment paper or a cornmeal-sprinkled pizza peel. Drizzle a little olive oil over the dough and spread the crushed tomatoes out on top. Layer the mozzarella in a single layer on top of the tomatoes. Transfer the pizza to the hot stone. Bake for 12-15 minutes or until the mozzarella is bubbly and most of the liquid has evaporated. Sprinkle the fresh basil over the pizza as it’s cooling and serve hot.