Tomato Cheese Pizza
|Roma tomatoes/1 can, 14 1/2 ounce pear-shaped tomatoes||1 1⁄2 Pound, cored and cut into chunks (7 Large And Ripe)|
|Olive oil||3 Tablespoon|
|Pizza dough/2 loaves, 1 pound each frozen white bread dough, thawed||1⁄2 Pound, thawed|
|Minced fresh oregano/2 tablespoons dry oregano leaves||1⁄4 Cup (4 tbs)|
|Mozzarella cheese||1 Pound, thinly sliced|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
In a blender or food processor, whirl tomatoes (include liquid with canned tomatoes) until coarsely pureed.
In a 3-to 4-quart pan, bring tomatoes to a boil.
Lower heat and boil gently, uncovered, until sauce thickens and reduces to about 1 cup, 25 to 40 minutes.
Lightly brush 3 baking sheets, each 12 by 15 inches, with oil.
Divide dough in 6 equal balls.
Put 2 balls on each pan; pat and stretch each into a 7-inch round.
Brush dough with oil.
Let rise, uncovered, in a warm place until slightly puffy, 15 to 30 minutes.
Bake in a 450° oven for 5 minutes.
Spread Ms of the tomato sauce over each crust to within 1/2 inch of edges.
Place 1/6 of the oregano, mozzarella, and par-mesan on each crust.
Drizzle with remaining oil.
Bake in a 450° oven, switching pan positions halfway, until well browned and crusty on the bottom, 10 to 12 minutes longer.