Adapted from The Gourmet Cookbook
1 can peeled whole tomatoes, drained, seeded and chopped
Half a pint of grape tomatoes, quartered
3 tbsp olive oil
8 oz fresh mozzarella, coarsely shredded
4-6 big basil leaves, torn
Preheat the oven to 425.
Sprinkle a baking sheet with cormeal and roll out your crust
Add 2 tbsp olive oil, the tomatoes, and 1 tsp of salt to a 10 inch skillet over low heat. Simmer until the liquids are reduced and the tomato mixture is about 1 cup. This takes 10-15 minutes.
Add the last tbsp of olive oil to the mozzarella and stir to combine.
Sprinkle the cheese mixture over the top.
Fight your husband for the last piece.