Balsamic and Basil Pizza
~12 oz pizza dough (1/2 of this recipe, but make the whole recipe, it turns out better that way)
6-8 oz fresh mozzarella
1 C crushed tomatoes
1 Tbsp aged balsamic vinegar
1 heaping Tbsp basil puree*
1 clove garlic, minced (1/2-3/4 tsp)
Stretch dough into a roughly 13x9 in rectangle, about a 12 inch circle on a pizza pan or baking sheet that has been sprinkled with corn meal (to prevent sticking). Pre-bake dough on bottom rack in a 450 deg F oven for 4-5 minutes.
Combine tomato, balsamic, basil, and garlic. (Add salt to taste if you are using a salt-free tomato product.) Spread over crust.
Slice mozzarella, then tear it into small-ish pieces and evenly distribute over pizza.
Put back into 450 deg F on a middle rack. Bake for 8-10 minutes, until bottom of crust is golden and cheese is browned and bubbly.
*I puree fresh bunches of basil over the summer in just enough extra virgin olive oil to create a thick paste. An equal amount of pesto is a great substitute, just omit the garlic from the recipe. Or if it is summer and fresh basil is everywhere, I would say 1.5-2 Tbsp of chopped basil, that has not been packed down and bruised.