What You'll Need
Scale
- 1 (28-ounce) can tomato puree or crushed tomatoes
- 4 garlic cloves
- 1/4 cup fresh basil leaves
- 4 anchovy fillets
- store-bought pizza dough
- 2 tablespoons olive oil
- 8 ounces grated mozzarella cheese
- 1 3/4 cups cups Blender Sauce
TOPPINGS
- Freshly grated pecorino cheese
- Fresh basil leaves
- Red pepper flakes
What You'll Do
Blender Sauce:
- In a blender or food processor, combine the tomatoes, garlic, basil, and anchovies. Listen closely: The anchovies are not optional. Blend on high until smooth, about 1 minute. Transfer to an airtight container and store refrigerated for up to 1 week.
Pizza:
- Preheat the oven to 500°F.
- Spread the olive oil on a rimmed sheet pan, then use your hands to spread the pizza dough to the edges of the pan as much as possible. Place the sheet pan in a warm spot, like on top of the stove, and cover with a clean, damp kitchen towel. Let the dough rise for about 1 hour, until it easily spreads to cover the entire sheet pan.
- Cover the dough with half of the mozzarella, leaving a 1/2-inch border all around. Spoon the sauce over the cheese, then sprinkle on the remaining mozzarella. Blanket the pizza with pecorino, a few basil leaves, a pinch of pepper flakes, and/or whatever other toppings ring your bell. Truly, the options are limitless—have fun with it!
- Bake the pizza for 20 to 30 minutes, until the crust is golden brown and the cheese is bubbling. Slice and serve directly from the pan with extra pecorino and pepper flakes.