Classic Tomato Pizza

January 28, 2005
1 tablespoon cornmeal
1 teaspoon olive oil
3 cloves garlic, minced
6 plum tomatoes, chopped
¼ cup chopped fresh basil
1 tube (10oz) refrigerated pizza dough
¾ cup shredded low-fat mozzarella cheese

Preheat oven to 450°
Coat a large round pizza pan with cooking spray, sprinkle with the cornmeal.
In a medium nonstick skillet over medium heat, combine oil and garlic. Cook, stirring occasionally, 2 –3 minutes, or until fragrant. Add tomatoes, basil and salt. Cover and cook, stirring occasionally, 5 minutes, or until tomatoes are soft. Remove from heat.
Open refrigerated pizza dough roll, and turn dough onto a lightly floured work surface. Roll into a 12” circle. Place on prepared pizza pan. Spread tomato sauce over dough to within ¼ inch of the edge. Sprinkle with cheese.
Bake 10-12 minutes until crest is golden brown.
Makes: 8 Servings.