Category: Gigi is cooking
Yield: 1/10-inch pizza
Total time: 45 minutes
Source: Gigi is Cooking

Ingredients:
1 ball pizza dough from the basic pizza dough recipe

1 cup Tomato Sauce (homemade or a low-salt, store- bought one)
1/2-cup +/- shredded mozzarella cheese or 2 balls of fresh mozzarella thinly sliced
2 T. chopped fresh basil
Drizzle of olive oil
2 T. corn meal

Tomato sauce:
1 T. olive oil
2 cloves garlic crushed and minced - or put
-Through a garlic press
1 cans (14.5 oz) crushed tomatoes
1 can (14.5 0z.) diced peeled tomatoes - (petite
-Diced is best-no salt added)
1 can (6oz.) tomato paste
1 t. dried oregano
2t. Dried basil
Salt and pepper to taste
Sauté the garlic in the olive oil very quickly, about 30 seconds-be careful it does not get brown.
Add the tomato paste and cook for about 1 minute until it browns slightly.
Add the crushed tomatoes and stir.
Add the oregano and basil and stir.
Let simmer for about 20 minutes.
Salt and pepper to taste

This freezes beautifully if not fully used, or will keep in the refrigerator for up to 5 days.

Putting it together:
Roll out your pizza dough on a pizza pan or a cookie sheet lightly sprinkled with corn meal. Roll until it is about as thick as 3 quarters stacked together-it can be thicker if you like a thicker crust.

Drizzle olive oil over the top of the dough and spread out with a pastry brush or the back of a spoon.

Next spread your sauce over the dough and spread out about 1/2 inch from the edge of the dough.

Next, sprinkle the cheese on the dough or lay out the slices of the cheese all over your dough.

Last, sprinkle the basil on top.

Bake in a 450 degree preheated oven for about 20-30 minutes, until the crust is brown and the cheese is bubbly.

Buon Appetito!

Nutritional facts (daily value): Calories 344kcal; Protein 11g (23%); Total Fat 15g (23%)(Sat. 2g (11%)); Chol. 0mg (0%); Carb. 51g (17%); Fiber 13g (53%); Sugars 31g; Calcium 136mg (14%); Iron 7mg (38%)