Prep. time : 60 min. | serves : 2 pizzas (9 inch)
- 1 pound plum tomatoes or 1 (28- to 32-ounce) can whole tomatoes in juice, drained
- 1/4 teaspoon salt
- 3 tablespoons extra-virgin olive oil plus additional for brushing
- 6 ounces mozzarella, coarsely grated (1 1/2 cups)
- 1 Village Gourmet large pizza crust, divided and formed into 2 balls
- Flour for dusting
- 6 to 8 medium fresh basil leaves, torn
Make sauce and prepare cheese:
- If using fresh tomatoes, cut an X (just through skin) in each, at end opposite stem, and immerse in boiling water for 10 seconds.
- Transfer to cold water with a slotted spoon, then peel.
- Seed and chop tomatoes (fresh or canned).
- Simmer tomatoes, salt, and 2 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until very thick and reduced to about 1 cup, 10 to 15 minutes.
- Transfer to a bowl to cool.
- Toss together mozzarella and remaining tablespoon oil.
To grill pizzas by either method:
- Remove plastic wrap from both rounds of crust and lightly brush crust with some oil.
- Carefully flip crust rounds, oiled sides down, with your hands onto middle of lightly oiled grill rack and brush top of each with oil.
- Grill crusts, uncovered, until undersides are golden brown (rotate them if 1 side of grill is hotter than the other), 2 to 3 minutes on gas grill or 4 to 6 minutes on charcoal grill.
- Flip crusts over with tongs and a spatula and top each crust with half of tomato sauce, spreading evenly over crust and leaving a 1/2-inch border around edge.
- Sprinkle mozzarella evenly over sauce and grill pizzas, covered with grill lid, until undersides are golden brown and cheese is melted, about 3 minutes on gas grill or 5 minutes on charcoal grill.
- Scatter basil over pizzas.