Ingredients:
2 tablespoons extra virgin olive oil
1 28 oz. can peeled tomatoes (Progresso), drained and seeded
1 clove garlic, crushed and finely chopped
1/2 tsp. salt
1 13" uncooked dough crust
6 oz. mozzarella cheese, thinly sliced
6 fresh basil leaves cut into julienne strips (or 1 tsp. dried basil)
extra virgin olive oil
1/4 cup fresh shredded parmesan cheese

Preparation:
Cut tomatoes into chunks and marinate in 1 tablespoon olive oil with garlic and salt.

Brush dough crust lightly with olive oil. Top with cheese, then tomatoes. Drizzle with olive oil. Bake in preheated 500° F oven on pizza stone for 8-10 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and top with parmesan cheese and basil. Cool on a wire rack for 2-3 minutes before cutting into wedges and serving.