Name: Grandpa Pizza
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 to 4 cloves garlic, chopped; One 14.5-ounce can plum tomatoes; 1/4 teaspoon salt; 1/8 teaspoon ground black pepper; 1/8 cup chopped fresh basil; 1/2 cup freshly grated Pecorino-Romano; 1/2 tablespoon dried oregano; 1/2 teaspoon granulated garlic; Olive oil, for brushing and drizzling; 2 pounds pizza dough (homemade or store-bought); One 16-ounce package fresh mozzarella log, sliced thin; 4 ounces fresh basil, chiffonade

Directions

Special equipment:

a stick blender

For the grandma sauce: In a frying pan over medium-low heat, add the olive oil, then sauté the garlic, 1 to 2 minutes. In a large container, add the tomatoes; break up with a stick blender. Add the garlic and oil, salt, pepper and basil. Stir to combine.
For the seasoned Pecorino-Romano: In a bowl, combine the Pecorino-Romano, oregano and granulated garlic.
For the pizza: Preheat the oven to 500 degrees F.
Brush a 16-by-22-inch baking sheet with olive oil. Spread the dough on the baking sheet, stretching to the edges. Cover with the grandma sauce. Top with the mozzarella. Sprinkle with the seasoned Pecorino-Romano. Drizzle with olive oil. Bake until the crust is done, 8 to 12 minutes. Top with the basil chiffonade. Drizzle with olive oil. Cut into squares.