2 tablespoons extra-virgin olive oil, plus extra to grease pan
4 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves
1 28-ounce can whole peeled tomatoes, drained and hand-crushed
Kosher salt and freshly ground black pepper
1 8-ounce ball fresh buffalo mozzarella, drained
1/2 cup fresh basil leaves
Cornmeal for dusting
Pizza dough (homemade or supermarket)*
Preheat pizza stone in oven to 450 degrees.
In a large sauté pan over medium heat, add 2 tablespoons olive oil, the minced garlic, thyme and oregano. Cook until just fragrant, then add the crushed tomatoes and season with salt and pepper to taste. Lower the heat and simmer for 7 to 8 minutes to reduce and concentrate the flavor. Shut off the heat and set aside.
Stretch pizza dough into a 15-inch round by tossing and stretching. Lay on cornmeal-dusted pizza peel. Smear with tomato sauce, then tear up the mozzarella and scatter it evenly over the top of the pie. Give it a final season with salt and pepper to taste, then bake in the hot oven until golden and bubbly, about 15 to 18 minutes.
Remove from oven, tear basil and sprinkle over pizza. Cut into slices and serve.
*TIP: You can also add any of these fresh herbs to your favorite frozen pizza or pizza recipe to really make it sing!