Makes one 12-inch round
Store-bought dough, a quick sauce of crushed tomatoes, a topping of mozzarella, salami or pepperoni, and fresh basil take minutes to assemble and transform into pizza. Bertucci’s sells rounds of dough already rolled out (you take it out in a box; a 16-inch round costs $3.50).
| Cornmeal (for the baking sheet) | |
| 1 | can (28 ounces) crushed tomatoes |
| 1 | heaping teaspoon dried oregano |
| Pinch of dried thyme | |
| Pinch of dried basil | |
| 1 | heaping teaspoon sugar |
| 1/2 | teaspoon salt |
| 2 | tablespoons vodka or vermouth |
| Flour (for sprinkling) | |
| 1 | pound pizza dough, rolled into a 12-inch round |
| 4 | ounces fresh mozzarella, cut into 1/2-inch pieces |
| 8 | slices dry salami or pepperoni |
| Large handful fresh basil leaves |
2. In a bowl, combine the tomatoes, oregano, thyme, basil, sugar, salt, vodka, or vermouth. Stir well.
3. If the dough is not already rolled out, on a lightly floured board roll it into a 12-inch round. Lift it up and transfer to a baking sheet.
4. Spread the tomato sauce to within 1 inch of the edge. Add mozzarella, salami or pepperoni, and basil leaves.
5. Either slide the pizza off the sheet onto the pizza stone or bake it on the baking sheet. Let it cook for 12 minutes or until the sides are brown and the cheese melts.
