Nothing but a easy pizza crust, some San Marzano tomatoes, evoo, garlic, recent mozza and lots of contemporary basil. Simple materials, yet a severely flavorful final result!
Most recipes just use the tomatoes straight from the can, however I prefer to simmer them and decrease some of that excess liquid for a extra targeted taste — and so there’s no soggy crust.
I also add extra virgin olive oil and garlic to the sauce, which isn’t so original either. Why wouldn’t we add it although? More flavor!
Right here, I cheated and used a retailer-bought pizza dough to save lots of time. However not the sort that’s in a bundle with plenty of random parts, just the variety the bakery or deli makes (it should encompass flour, water, yeast, olive oil, salt and generally sugar however nothing else).