Recipe courtesy of John Taconelli
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Total:
40 min
Active:
20 min
Yield:
One 14-inch pie
Level:
Easy

Ingredients

  • 64 ounces canned whole San Marzano tomatoes
  • 1/4 cup olive oil, plus more for drizzling 
  • 1 tablespoon granulated garlic
  • 3/4 teaspoon salt 
  • Pinch of freshly ground black pepper 
  • 1 tablespoon sugar 
  • Cornmeal, for the pizza peel  
  • 12 ounces pizza dough, at room temperature
  • 6 slices part-skim mozzarella cheese
  • Nonstick cooking spray

Directions

Special equipment: a pizza peel and metal pizza pan

Preheat the oven to 450 degrees F.

Puree the tomatoes in a blender. Combine the tomatoes, olive oil, granulated garlic, salt and pepper in a large bowl. Stir in the sugar.

Sprinkle the cornmeal on a pizza peel. Stretch the pizza dough into a 14-inch round. Cover the stretched dough with 5 to 6 large spoonfuls of the tomato sauce (the sauce is not pre-cooked; it cooks on the pizza).

Top the pizza with the mozzarella slices. Spread 1 large spoonful of sauce on top of the cheese and drizzle with some olive oil.

Spray a metal pizza pan with nonstick cooking spray. Slide the pizza from the peel onto the pan. Bake the pizza until crisp and bubbling, about 20 minutes, or longer for desired doneness. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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