Margherita Pizza

Preheat the oven to 500°F.
In a food processor, place the tomatoes and their juices, olive oil, garlic, and salt. Process until smooth.
Dust a baking sheet with cornmeal. Place the pizza dough on the baking sheet and stretch it into a large oval.
Spread a heaping ½ cup of the tomato sauce* evenly over the pizza dough, leaving a 1-inch border around the edges.
Top with the mozzarella and transfer to the hot oven. Bake for 10 to 12 minutes, or until the crust is browned.
Remove from the oven and top with fresh basil and pinches of red pepper flakes. Drizzle with olive oil and serve.

Ingredient :

1 (28-ounce) can whole San Marzano tomatoes
2 teaspoons extra-virgin olive oil, plus more for drizzling
2 small garlic cloves
½ teaspoon sea salt
Cornmeal, for stretching the dough
1 pound Pizza Dough, store-bought or homemade
8 ounces fresh mozzarella cheese, torn or thinly sliced
Fresh basil leaves
Red pepper flakes, for sprinkling