Fresh tomato sauce from just picked tomatoes combined with fragrant, summer basil makes a wonderful sauce for pizza. Top with grated mozzarella, more tomatoes, and basil and you have end-of-summer on a pizza. To keep the pizza light and fresh, refrain from using a ton of cheese.
Prep Time: 30 minutes (if dough is already made)
Cook Time: About 30 minutes
Serves: 1-12” Round Pizzas
½ recipe Pizza Dough
2 medium tomatoes, fresh and local is best
1 clove of garlic, smashed
¼ cup fresh basil, divided
3 tablespoons extra virgin olive oil
6 oz of Mozzarella cheese, freshly grated
Sea or Kosher Salt
Pizza stone, optional
Preheat the oven to 500 degrees Fahrenheit.
Slice the 2 tomatoes and lay about ¾ of the tomato slices on a baking sheet and drizzle with 1 tablespoon of olive oil and sprinkle with kosher salt.
Roast the tomatoes for about 20 minutes or until soft. You can check them after 15 minutes.
While the tomatoes cook grate the mozzarella cheese and pull out the pizza dough to about a 12-inch round.
Heat 1 tablespoon of olive oil in a small saucepan over low heat. Add the smashed garlic to allow it to start infusing with the oil. Tear most of the basil into small pieces and add it to the garlic and oil, reserving 8 or so leaves for garnishing the pizza at the end.
Once the garlic becomes fragrant you can remove it from the pan and discard it.
When the tomatoes are soft and juicy add them to the pan with the oil and basil. Add in any tomato juice resting on the baking sheet. Using a potato masher or a wooden spoon to smash the tomatoes into a somewhat chunky sauce. Continue cooking over medium-low heat to allow all the flavors to meld. Taste for seasoning and season with additional salt if necessary.
Par bake the pizza dough, either on a pizza stone or a baking sheet for 5-7 minutes.
Now top the par-baked dough with the fresh tomato sauce, then with the grated mozzarella cheese, and then the remaining tomato slices.
Bake for another 7-10 minutes or so. After you removed the pizza from the oven sprinkle it with the remaining fresh basil, tearing some leaves and leaving some leaves whole. Drizzle with extra virgin olive oil and a sprinkle of coarse sea salt if desired.
Slice after five minutes and serve.