This is the first time I made pizza at home inspired by a recipe from Bon Appetit. It was absolutely delicious! I will certainly make this again. Perfect for a quick dinner and goes well with red wine.
Adapted from Bon Appetit/April 2010
1 bag (16 oz.) pizza dough
16 oz. box cherry tomatoes (stemmed)
3-4 garlic cloves, peeled and finely chopped
1/2 teaspoon fennel seeds, coarsely crushed with a knife
1/4 teaspoon dried crushed red pepper
1 4 oz. ball fresh mozzarella in water
4 oz. grated cheese (preferably mozzarella, but I used Parmesan)
1 teaspoon dried oregano
Extra virgin olive oil
1/2 cup chopped fresh basil leaves plus additional fresh leaves for garnish
1. Preheat the oven to 425F. Flour a big cutting board or your kitchen counter and roll out the pizza dough until thin. Oil the baking tray with some olive oil and transfer the dough to the tray. Fold over edge of dough to make border.
2. Heat a skillet over high heat, add olive oil and tomatoes. Cover and saute tomatoes until they begin to break down, about 5 minutes. Add chopped garlic, fennel, and crushed red pepper. Saute for another 2 minutes and turn the heat off. Using back of fork, crush tomatoes, leaving large chunks intact. Season mixture with salt and pepper.
3. Chop mozzarella and basil and sprinkle the mixture evenly over dough right up to border. Sprinkle with grated cheese. Spoon on tomato mixture and sprinkle with dried oregano.
4. Bake pizza until crust is crisp and brown, about 25 minutes. Once the pizza is done, slide it onto a cutting board. Garnish with fresh basil. Slice and serve at once.