Sauce

1 can (28 oz.) Contadina® San Marzano Style Crushed Tomatoes

4 tsp. minced garlic, from 4 large cloves

1 Tbsp. olive oil

1 tsp. dried oregano

1/2 tsp. kosher salt

Pizza

1 ball of prepared pizza dough for a 12-inch pizza

Coarse cornmeal for dusting pan

1/4 to 1/3 cup San Marzano Style Pizza Sauce (recipe above)

3 to 4 oz. fresh mozzarella

Extra virgin olive oil

5 or 6 fresh basil leaves

1. Stir together all sauce ingredients in a medium bowl; set aside for flavors to develop at least 15 minutes.

2. Meanwhile, heat oven to 500°F. Stretch the dough, pressing with fingertips evenly from the center outward, leaving a 1/2” edge. Place on a baking sheet lightly dusted with cornmeal.

3. Bake crust about 5 to 7 minutes or until lightly browned in areas. Remove from oven.

4. Spread about 1/4 to 1/3 cup sauce evenly on crust using the back of a spoon. Break the cheese into large pieces and arrange over crust. Drizzle pizza lightly and evenly with olive oil. Tear basil leaves and sprinkle over crust.

5. Bake 5 to 10 minutes until the edges and bottom are golden brown (can be darker in spots) and the cheese is melted and bubbly.