Pizza Margherita

1 pkg frozen pizza dough (Okay, so that’s not authentically Italian. But have you ever tried to make homemade pizza dough? Yes? Well, you are braver soul than I!)
One 7-ounce can peeled whole tomatoes, drained
1/4 teaspoon dried oregano, crumbled
1 clove of garlic, minced
3 Tbs. olive oil
Sea salt
Freshly ground black pepper
Corn meal
1/2 pounds mozzarella, thinly sliced
8 to 10 large basil fresh leaves, torn into pieces

For the best results, you’ll want to use a pizza stone. If you don’t have one, and don’t want to purchase one, you can use a baking sheet. With a baking sheet, you will skip the pre-heating and some of the transferring directions below.

Place the pizza stone on a rack in the lower third of the oven. Preheat the oven to 450°F for at least 45 minutes.

Prepare the pizza dough according to the package instructions.

Coarsely chop the tomatoes and stir in the oregano, minced garlic, and 1 tablespoon of the olive oil. Season with sea salt and black pepper.

Brush the prepared and shaped pizza dough with 1 tablespoon of olive oil. Lightly sprinkle a flat baking sheet with corn meal and transfer the shaped pizza dough to the sheet.

Spread the tomato mixture over the dough to within 1 inch of the edge. Spread the cheese over the pizza and drizzle with 1 tablespoon of oil. Season with sea salt and black pepper.

Carefully slide the pizza off of the baking sheet and on to the baking stone in the oven. Bake until the bottom is charred and the cheese is melted, about 8 -10 minutes. Scatter the basil on top and let stand for 3 minutes before serving.