Margherita Topping:
* 1 tablespoon extra-virgin olive oil
* 1/2 medium onion, minced
* 1 sprig parsley, chopped
* 1 large clove garlic, minced
* 1/4 teaspoon dry oregano
* 1-1/2 cups canned whole peeled tomatoes (I prefer San Marzano)
* 1/3 cup packed fresh basil leaves, torn
* 3 ounces fresh mozzarella (in liquid), thinly sliced
* 2 to 3 tablespoons extra-virgin olive oil
* Freshly ground black pepper and salt
In a 10-inch skillet heat 1 tablespoon oil over medium high. Sauté onion and parsley to golden, then stir in garlic and oregano for a few seconds. Add tomatoes, crushing them as they go into the pan (do not substitute crushed tomatoes). Boil, stirring, 5 minutes or until thick.
Spread sauce over rolled out crust, sprinkle with basil, mozzarella, and finally the oil. Finish with generous black pepper and a little salt. Bake at 400 degrees for about 10 – 15 minutes.
For the pizza crust: there are several whole grain/whole wheat pizza crusts out there and I usually use Boboli or Maria’s.
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