TOMATO, GARLIC & OREGANO PIZZA

There’s no fake cheese or meat substitutes here, just a classic pizza that happens to be vegan. It’s simple and easy to prepare but relies on quality ingredients. This is when you break out that bottle of really good olive oil you’ve had stashed away. Along with a bunch of fresh oregano, dress the cooked pizza with a good amount of the oil. You really want the taste of a fresh, fruity oil to add complexity and a fatty, unctuous quality. Perhaps just as integral, this pizza is best when made with juicy, ripe summer tomatoes. Nice canned tomatoes work well too, but this one becomes something special with peak summer tomatoes. Follow the link below for my perfect pizza sauce made with fresh tomatoes. 

TOMATO, GARLIC & OREGANO PIZZA

Makes 1 12-14-inch pizza
 

-10-12 oz. pizza dough
-⅔ cup perfect pizza sauce
-1 clove garlic, sliced
-fresh oregano
-salt

1.    Place a pizza stone or baking sheet in the oven and preheat to it’s maximum temperature.

2.    When you’re ready to assemble, stretch out the chilled pizza dough on a lightly floured surface. Transfer to a pizza peel that’s been lightly dusted with semolina or all-purpose flour.

3.    Working quickly, spoon on the sauce and spread evenly. Add the garlic slices and then top with a drizzle of olive oil and a pinch of salt. Put the pizza in the oven directly on the pizza stone or sheet pan. Bake for 5-10 minutes or until crust starts to brown. Carefully remove and place on a cooling rack. After a minute or so, add a good handful of fresh oregano leaves and another healthy drizzle of your favorite olive oil. Serve immediately.