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.


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