Deep Dish Margherita Pizza

• 1 whole Wheat Pizza Dough
• 28 ounces, weight San Marzano Tomatoes, Drained
• 2 Tablespoons Extra Virgin Olive Oil
• 4 cloves Garlic, Minced
• 1/2 teaspoons Salt
• 1/2 teaspoons Dried Oregano
• 1/4 cups Juice From Drained San Marzano Tomatoes
• 5 ounces, weight Sliced Fresh Mozzarella Cheese
• 1/2 cups Fresh Basil Leaves

1. Preheat oven to 450 degrees F.
2. Place dough in a round 2-3 inch deep pan -I used a baking stone.
3. Cut off any extra pieces of the dough that hang over the top with a knife.
4. Place tomatoes in a food processor and crush.
5. In a medium saucepan heat the oil over medium heat; add garlic and stir.
6. Add tomatoes, salt and oregano to the saucepan.
7. Add about 1/4 cup of tomato juice that was drained from the tomato can into the saucepan; bring to a boil.
8. Reduce to a low heat and simmer for 35 minutes or until sauce thickens; stir occasionally.
9. Spread sauce on the top of the dough, you may not use it all.
10. Top it off with mozzarella cheese.
11. Bake for 25-30 minutes or until golden brown.
12. Sprinkle basil on top and serve.

whole wheat pizza dough, tomatoes, olive oil, garlic, salt, oregano, tomatoes, mozzarella cheese, fresh basil

Taken from tastykitchen.com/recipes/main-courses/deep-dish-margherita-pizza/ (may not work)