This recipe was brought to us by chef and restaurateur Pino Luongo.
- Extra-virgin olive oil, for pans and drizzling
- Pino's Pizza Dough
- 1 twenty-eight-ounce can Italian plum tomatoes, drained, seeded, and passed through the large disk of a food mill (about 1 cup)
- 6 ounces fresh mozzarella, cut into 1/4-inch cubes
- 12 basil leaves, well washed and spun dry
- Coarse salt
Preheat oven to 500 degrees. Lightly oil two 14-inch pizza pans; set aside.
Divide dough in half. Cover one half with plastic wrap while working with the other. Working on a lightly floured surface, use fingers to flatten and stretch half the dough into a rough 8-inch circle. Transfer to one of the prepared pans or onto a pizza peel. Continue pressing dough outward until it just fits inside rim of pan or reaches almost to the edge of the stone. Dough should be less than 1/4 inch thick. Drizzle with olive oil. Repeat with remaining dough.
Spread 1/2 cup tomatoes on each pizza in a thin, even layer. Sprinkle each round with half the mozzarella. Transfer to oven, and bake until golden and crusty, 20 to 25 minutes. Remove from oven. Top with basil. Drizzle with oil, season with salt to taste, and serve immediately.