(2) Twelve Inch Prepared Pizza Shells (Pre-Baked Are Preferred)
(2) Twelve Inch Aluminum Pizza Pans
A 28 Ounce Can Of San Marzano Whole Tomatoes
Two Minced Garlic Cloves
(10) Fresh Basil Leaves Torn In Half
A Teaspoon Of Dried Marjoram
A Teaspoon Of Sea Salt
1/4 Teaspoon Of Crushed Red Pepper Flakes
16 Slices Of Park Skim Mozzarella Cheese (Or More If You Like)
Three Tablespoons Of Extra Virgin Olive Oil
Preheat the oven to 485 degrees.
Drain the tomatoes in a colander to remove the can juices (Note: retain the can juices and use at a later date for recipes that call for tomato puree). Place the drained tomatoes in a mixing bowl. Crush the tomatoes with your hands into smaller pieces. Add the garlic, the basil, the marjoram, the sea salt, and the crushed red pepper flakes. Mix well.
Place the pizza crusts in the pizza pans. Using a pastry brush, apply the olive oil evenly on top of each pizza. Spread the tomatoes out uniformly on top of each pizza. Top the tomatoes with the mozzarella cheese.
Bake the pizzas in the oven for 15 minutes until the cheese becomes bubbly and slightly browned.
Let the pizzas cool for 15 minutes before cutting. The use of a pizza wheel is recommended.