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Deep Dish Margherita Pizza
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Description
This recipe is relatively simple since the only thing you have to make is the sauce. A lot of people are not aware that local pizzerias will let you have fresh pizza dough for a cheap price.
Ingredients
- 1 whole Wheat Pizza Dough
- 28 ounces, weight San Marzano Tomatoes, Drained
- 2 Tablespoons Extra Virgin Olive Oil
- 4 cloves Garlic, Minced
- ½ teaspoons Salt
- ½ teaspoons Dried Oregano
- ¼ cups Juice From Drained San Marzano Tomatoes
- 5 ounces, weight Sliced Fresh Mozzarella Cheese
- ½ cups Fresh Basil Leaves
Preparation
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.
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