J&K Margarita Pizza

• Sauce:
• 1 can (28 oz) San Marzano peeled plum tomatoes
• 1 can (15 oz) tomato puree
• 2 tablespoons extra virgin olive oil
• 4 cloves of garlic
• 1 teaspoon dried marjoram
• 1 teaspoon dried oregano
• 1 teaspoon dried or fresh basil
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon sugar
• salt and pepper to taste
• Dough:
• 4 cups all purpose flour
• 1 packet of instant yeast
• 2 teaspoons salt
• 1 teaspoon sugar
• 2 teaspoons extra virgin olive oil
• Toppings:
• 2 roma tomatos
• 1 bunch fresh basil
• 4-8 oz fresh mozzarella
• 1 teaspoon extra virgin olive oil

1. Sauce:
2. Add garlic and olive oil to a pan and saute until the garlic is lightly browned.
3. Crush the San Marzano tomatoes by hand and add them to the sauce.
4. Add the remaining ingredients and bring the sauce to a boil.
5. Continue to cook the sauce on low for 30 to 45 minutes.
6. Dough:
7. Mix all dry ingredients in a bowl.
8. Slowly add wet ingredients while stirring until dough is sticky.
9. Gently knead dough on a lightly floured surface until it is smooth.
10. Lightly coat the dough in olive oil, then place in a covered bowl.
11. Let the dough rise for about an hour or until it doubles in size.
12. Final Preparation:
13. Roll the dough into a round or asymmetrical pizza shape and place it on a pizza pan.
14. Spread generous amounts of the sauce on the crust.
15. Add sliced roma tomatoes, chunks of mozzarella, and sprigs of fresh basil.
16. Brush the edges of the crush with olive oil.
17. Cooking:
18. Cook the pizza in an oven (preheated to 450u0b0F) for 25 to 30 minutes or until the crush is golden brown.

san, tomato puree, extra virgin olive oil, garlic, marjoram, oregano, fresh basil, red pepper, sugar, salt, flour, yeast, salt, sugar, extra virgin olive oil, toppings, roma tomatos, fresh basil, mozzarella, extra virgin olive oil

Taken from www.epicurious.com/recipes/member/views/j-k-margarita-pizza-50150165 (may not work)