The sauce was as simple as heating up canned whole tomatoes with garlic and oregano. I baked the crust for a bit (425 degrees for around 15-20 minutes) before topping it with the sauce and tons of mozzarella. I added some basil for good measure as well.
This was delicious! And healthier than a normal pizza; using 1/2 whole what flour for the crust made it more of a pre-diabetic friendly option. Plus, I had left overs for lunch the next day!
Recipe: http://www.marthastewart.com/314923/tomato-and-basil-pizza?czone=food/comfort-foods-center/comfort-foods-dishes&backto=true&backtourl=/photogallery/pizza-and-pasta#slide_1
Ingredients
1/4 cup Simple Tomato Sauce
1 1/2 ounces torn fresh mozzarella
Fresh basil leaves
Basic Grilled Pizza Dough
Herb Oil
Coarse salt and ground pepper
Directions (note: I baked because I didn't have a grill handy)
Heat it up: Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
Stretch it: On a lightly floured work surface, stretch or roll 1 piece basic grilled pizza dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with herb oil or olive oil and season with coarse salt and ground pepper.
Grill it: Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
Top it: Top with tomato sauce, mozzarella, and basil; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
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