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10–12 slices Galbani® Fresh Mozzarella Sliced Log
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1 ball of prepared pizza dough, thawed and at room temp
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15 oz. crushed fire roasted tomatoes
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1 Tbsp. extra virgin olive oil, plus more for drizzling
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1 small clove garlic
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1/2 tsp. dried oregano
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1/2 tsp. kosher salt, plus more for seasoning
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Semolina flour or cornmeal, for dusting the pizza peel
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8 basil leaves
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Place a pizza stone in the oven and preheat to 500 degrees F.
To make the pizza sauce, puree tomatoes, olive oil, garlic clove, dried oregano, and 1/2 tsp. salt in a blender.
When the oven is ready, stretch the dough into a circle. Sprinkle a pizza peel with semolina flour or cornmeal, then carefully place the dough on top.
Spread the pizza sauce across the dough. Top with Fresh Mozzarella slices.
Transfer the pizza from the pizza peel to the pizza stone in the oven, then bake until the cheese is melted, about 7–10 minutes.
Using the pizza peel, remove from the oven and place onto a cutting board.
Drizzle with extra virgin olive oil and season lightly with kosher salt. Scatter basil leaves over top. Slice into pieces and serve immediately.
Pair this world-famous pizza with one of the region’s celebrated sparkling wines, such as Greco di Tufo Spumante.