Homemade Pizza

Homemade Pizza

Makes 1 (13-inch) pizza, 6 slices, serves 2

• 1 (about 28 ounce) ball refrigerated pre-made pizza dough (pizzeria, Italian pork store, supermarket)
• Extra-virgin olive oil, as needed
• 2 cups tomato sauce
• 3 ounces tomato paste (6 tablespoons; 1/2 can)
• Sugar to taste, optional
• 1 (8 ounce) package Daiya mozzarella shreds
• Salt to taste
• Freshly ground black pepper to taste

Optional toppings:

• 6 (1/4-inch) round slices Globe eggplant
• 1/2 red bell pepper
• About 6 large fresh basil leaves
• 1/4 cup diced onion
• A few slices vegan pepperoni
• About 4 ounces sliced mushrooms
• 1 (2 ounce) can sliced black olives, drained
• Etc!

1. Remove dough from refrigerator, place on a floured surface and cover with a clean dish towel. Allow to come to room temperature, about 30 minutes.
2. Meanwhile, combine tomato sauce, tomato paste and sugar (if using) and mix well. If sauce is chunky, puree if desired. Set aside.
3. If using eggplant, broil 5 minutes on each side until browned. If using bell pepper, roast over an open gas flame until skin is somewhat blackened, then remove char and slice pepper.
4. Place oven rack in center position. Preheat oven to 500 degrees F. Lightly brush pizza pan with olive oil.
5. On floured surface using a floured rolling pin, roll out dough from center to edges until it approximates the sizes of the pan. Fold dough into quarters, transfer to pizza pan, unfold, and shape edges with fingers to fit into pan.
6. Ladle 1 to 2 cups sauce (to taste) onto dough and use back of ladle to spread sauce over entire surface. Sprinkle mozzarella evenly over sauce. Arrange basil leaves on mozzarella. Add toppings. Drizzle a little olive oil over all. Season with salt and black pepper to taste.
7. Bake until edges are golden brown and cheese is melted, about 10 minutes.