Pizza with Tomatoes, Mozzarella and Basil

• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• One 28-ounce can whole tomatoes, drained and chopped
• Salt
• 1 pound room-temperature pizza dough
• 10 ounces buffalo mozzarella, thinly sliced
• 16 basil leaves, torn

1. Put a pizza stone on the oven floor and preheat the oven to 500, allowing at least 45 minutes.
2. Meanwhile, in a medium skillet, heat the 1 tablespoon of olive oil.
3. Add the tomatoes and cook over high heat, stirring a few times, until slightly thickened, about 4 minutes.
4. Season with salt.
5. Cut the pizza dough into 4 pieces and pat each one into a disk.
6. Transfer the disks to a floured baking sheet, cover with plastic wrap and let rest for 20 minutes.
7. On a lightly floured work surface, roll 1 disk of dough into a 9-inch round.
8. Transfer it to a floured pizza peel or flat cookie sheet.
9. Spoon about 1/4 cup of the tomatoes over the dough.
10. Top with one-fourth of the mozzarella and drizzle with olive oil.
11. Slide the pizza onto the hot stone and bake for about 4 minutes, or until browned around the edges and bubbling.
12. Transfer the pizza to a work surface and sprinkle with 4 basil leaves.
13. Cut it into 4 wedges and serve immediately.
14. Repeat with the remaining pizza dough, tomatoes, cheese, olive oil and basil.

extravirgin olive oil, tomatoes, salt, dough, buffalo mozzarella, basil

Taken from www.foodandwine.com/recipes/pizza-tomatoes-mozzarella-and-basil (may not work)