Tomato Cheese Pizza Recipe
Ingredients
| Ripe tomatoes | 1 1/2 Pound, cut in to chunks | |
| Olive oil | 3 Tablespoon | |
| Pizza dough or 2 loaves (1 lb. each) frozen white bread dough, thawed | ||
| 1/4 cup minced fresh or 2 tablespoons dry oregano leaves | ||
| Mozzarella cheese | 1 pound, thinly sliced | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a blender or food processor, whirl tomatoes (include liquid with canned tomatoes) until coarsely pureed.
In a 3-to 4-quart pan, bring tomatoes to a boil.
Lower heat and boil gently, uncovered, until sauce thickens and reduces to about 1 cup, 25 to 40 minutes.
Lightly brush 3 baking sheets, each 12 by 15 inches, with oil.
Divide dough in 6 equal balls.
Put 2 balls on each pan; pat and stretch each into a 7-inch round.
Brush dough with oil.
Let rise, uncovered, in a warm place until slightly puffy, 15 to 30 minutes.
Bake in a 450° oven for 5 minutes.
Spread Ms of the tomato sauce over each crust to within 1/2 inch of edges.
Place 1/6 of the oregano, mozzarella, and par-mesan on each crust.
Drizzle with remaining oil.
Bake in a 450° oven, switching pan positions halfway, until well browned and crusty on the bottom, 10 to 12 minutes longer.
In a 3-to 4-quart pan, bring tomatoes to a boil.
Lower heat and boil gently, uncovered, until sauce thickens and reduces to about 1 cup, 25 to 40 minutes.
Lightly brush 3 baking sheets, each 12 by 15 inches, with oil.
Divide dough in 6 equal balls.
Put 2 balls on each pan; pat and stretch each into a 7-inch round.
Brush dough with oil.
Let rise, uncovered, in a warm place until slightly puffy, 15 to 30 minutes.
Bake in a 450° oven for 5 minutes.
Spread Ms of the tomato sauce over each crust to within 1/2 inch of edges.
Place 1/6 of the oregano, mozzarella, and par-mesan on each crust.
Drizzle with remaining oil.
Bake in a 450° oven, switching pan positions halfway, until well browned and crusty on the bottom, 10 to 12 minutes longer.
Chef
