Sauce:

1 can (28 oz.) Contadina® Crushed Tomatoes

4 tsp. minced garlic

Pizzas:

All-purpose flour

2 balls (1 lb. each) refrigerated pizza dough, at room temperature at least 1 hour, or enough homemade dough to make 2 (12") pizzas

1 lb. fresh mozzarella cheese, drained

2 Tbsp. extra-virgin olive oil

20 fresh basil leaves

1. Arrange 2 oven racks to divide the oven into thirds and heat to 450°F. Mix crushed tomatoes and garlic together in a bowl; set aside.

2. Place 1 ball of dough on a piece of generously floured parchment paper and roll into a rectangle, roughly 12x14-inches. Transfer parchment with dough on it onto a baking sheet. Repeat with second ball of dough on a second baking sheet.

3. Bake crusts 10 minutes; rotate between racks and bake 5 to 10 more minutes, or until edges begin to turn light golden brown. Meanwhile, cut mozzarella into thin slices and place in a single layer on paper towels to drain.

4. Remove crusts from oven. Spread 3/4 cup pizza sauce evenly over each crust. Top pizzas evenly with cheese.

5. Bake pizzas 10 minutes; rotate pizzas between racks and bake 5 to 10 more minutes, or until cheese is melted and crust is golden brown. When ready to serve, drizzle pizzas with oil. Tear basil leaves and sprinkle on top.