- Cook Time
- Prep Time
- Pizza dough (recipe below)
- 1 cup quick tomato sauce (recipe below)
- 2 cups shredded mozzarella cheese
- 1/2 teaspoon sugar
- 3/4 cup warm water
- 2 teaspoons active dry yeast
- 2 1/2 cups bread our or all-purpose flour
- 2 teaspoons salt
- 2 tablespoons extra-virgin olive oil
Quick tomato sauce
- 1/4 cup extra-virgin olive oil
- 1 (28-ounce) can diced tomatoes
- 1/2 teaspoon salt
- Dash freshly ground pepper
For pizza dough, dissolve sugar in warm water and sprinkle with yeast; let rest for 5 minutes. Using an electric mixer with dough hook, combine flour and salt. Add olive oil to yeast mixture and pour into flour mixture. Allow dough to mix at medium speed for about 10 minutes, then transfer to large bowl and rub with olive oil; cover with plastic wrap and set in warm place to rise until doubled, about 1 hour.
For pizza sauce, heat oil in large skillet over medium heat. Add tomatoes, breaking up with spoon and bring to boil. Reduce to simmer and cook, uncovered, stirring occasionally for 10 minutes. Season with salt. Makes 1 1/2 cups. The sauce can be stored in an airtight container in the refrigerator for up to 3 days or frozen for 1 month.
For pizza, preheat oven to 375°F. Roll dough to 1/4-inch thickness and place on parchment-lined baking sheet. Bake 6 minutes. Remove and cut into hearts. Top with tomato sauce and sprinkle with cheese. Return to oven and bake until cheese melts, about 4 minutes.
Pizza dough can be refrigerated for up to one day or frozen for up to 3 months.
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