Pizza crust dough (enough to make 2 12-inch crusts; recipe below)
1can (28-ounce) can diced tomatoes
1/2teaspoonsugar
2garlic cloves, minced
2tablespoonsfresh basil, julienned
8ounceslarge mozzarella cheese balls (bocconcini), sliced into 1/4-inch thick discs and patted dry
2tablespoonsfresh basil leaves
4teaspoonsolive oil
Instructions
Prepare pizza crust dough according to instructions (steps 1 thru 3 if using my classic pizza crust).
Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F.
Pour tomatoes into the bowl of a food processor. Pulse until coarsely pureed, about 5 times. Set a fine mesh strainer over a bowl and pour the tomatoes into the strainer. Allow to strain until ready to use.
Cut a sheet of parchment paper, at least 16-inches long, and place on the counter. Divide the dough in half. Place one half on the center of the parchment paper. Leave the other half in the bowl and continue to cover with the plastic wrap.
Roll the dough on the parchment paper into a ball. Using your fingertips, gently flatten the ball into a round disc. With one hand, lightly hold down the center of the disc. With the other hand, push the edge of the dough in an outward motion and rotate the disc slightly (by rotating the paper) as you continue to work around the entire disc*. Continue until a 12-inch disc is formed.
Transfer the parchment with dough onto a pizza peel (or a wooden cutting board) and transfer the parchment onto the pre-heated pizza stone or baking sheet. Bake for 5 minutes. While the crust is baking, transfer the strained tomatoes to a medium bowl and stir in the sugar, garlic and julienned basil.
Use the peel or cutting board to return the parchment to the counter. and spread on the tomato sauce. Use the peel or cutting board to return the paper back to the oven and bake for 4 more minutes. Use the peel or cutting board to return the parchment to the counter and add on the sliced mozzarella and scatter on the basil leaves. Use the peel or cutting board to return the paper back to the oven and bake for 5 more minutes, until the cheese has melted.
Drizzle on the olive oil, slice into 4 to 6 slices and serve warm.
Notes
*The key to a perfectly round disc is continuously rotating. With every couple of pushes, rotate the parchment/dough.