Special equipment: Pizza stone
Place a pizza stone in the oven. Preheat the oven to 500 degrees F, allowing the stone to get hot.
Roll out the pizza dough on a floured surface into approximately an 8 to 10-inch round and 1/4-inch thick. Ladle the sauce onto the dough and spread it over top, leaving about a 1-inch border around the edge. Top with the tomatoes, oregano, some basil leaves and mozzarella rounds.
Carefully remove the pizza stone from the oven, and dust with the cornmeal. Place the pizza on top of the stone and pop the whole thing in the oven. Bake until crust is golden and the cheese has melted, about 10 minutes.
Cut into wedges and serve immediately.
Heat the oil in a pot over medium heat. Add the onion and garlic and cook for about 5 to 7 minutes, until onions are soft and translucent. Season with salt and pepper, to taste, and add the basil leaves, red wine, and tomatoes. Bring to a boil, then simmer for about 20 to 25 minutes.
Cool the sauce before using it to make pizza.
Recipe from Emeril Lagasse
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