Margarita Pizza

Preheat oven to 450ºF.

Roll out pizza dough on a floured surfaced and add enough flour to take out most of the moisture. (Our family likes crisp crust so I made 2 servings out of the prepared dough.)

For the pizza sauce: In a sauce pan, add tomato sauce, tomato paste, garlic, salt and pepper and sugar. Bring to a boil and let simmer for 10 minutes.

Before the pizza assembly process starts, put a piece of parchment paper on a pizza board and dust with corn meal (you will actually cook on the parchment paper, making it easy to slide the pizza off the board onto your pizza stone and the corn meal will make it easy to slide the pizza off onto your cutting board).

Spread sauce on the dough almost to the edges (don’t overdo the sauce). Generously spread shredded mozzarella over the dough almost to the edge. Finish by adding thinly sliced vine ripe tomatoes, slices of fresh mozzarella and basil leaves that you have pulled apart in your hands.

Place into the oven on a pizza stone (place the rack on a middle shelf) and cook for 8-10 minutes.