Prep Time: 50 minutes

Serves 2

Ingredients:

• 1 lb Tomatoes
• 2 cloves Garlic, crushed
• 1 Pizza Dough, thoroughly defrosted
• 8 oz Mozzarella, sliced thinly
• 4 oz Pepperoni or Hot Soppressata, sliced thinly
• 2 oz Salad Mix or your favorite baby greens
• 4 Tbsp Olive Oil
• Olive Oil or Cornmeal
• Flour for dusting
• 1 Tbsp White Vinegar
• Salt and Pepper

Bring a large pot of salted water to a boil over a high flame. Score a small X into the bottom of each tomato and place in the boiling water. Blanch for 1 minute. Remove the tomatoes with a slotted spoon and place them in a large bowl filled with ice water until cool to the touch. Gently peel with a small knife, starting at the X. Puree the peeled tomatoes in a blender or food processor until smooth. Alternately, smash with a potato masher for a chunkier sauce.

Heat the olive oil in a sauté pan over a medium flame until hot. Add the garlic and stir until fragrant, about 30 seconds. Add the tomatoes and stir. Season with a pinch of salt and pepper to taste. Bring to a boil and and then reduce to a simmer, until slightly thickened, about 20 minutes. Set aside until cool.

Preheat the oven to 450 degrees. Coat a baking sheet or pizza pan with a thin layer of olive oil or a dusting of cornmeal. On a clean working surface dusted with flour, gently stretch the pizza to a 12" circle. Place the dough into the pan. Spoon half a cup tomato sauce onto the dough and spread evenly, leaving room for a crust. Top with the mozzarella and pepperoni slices. Place in the oven until the cheese is melted and the crust is golden brown, about 8-10 minutes.