Margherita Pizza (GF)
the ingredients:

• 1 gluten-free pizza crust (I used Udi’s, but I plan on making my own pretty soon!)
• 1 pound (2 large) ripe summer tomatoes or 1 16-oz can whole or diced tomatoes
• 1 clove garlic
• 1/4 cup loosely packed basil, sliced into ribbons
• 8 ounces smoked mozzarella cheese, sliced or grated (you can use regular mozzarella – this is just what I had on hand)
• Salt and pepper

the method:

1. Heat the oven to 425°F.
2. Cut the tomatoes into wedges and trim away the stem area. Gently squeeze the wedges over a bowl to remove the excess juices and seeds. Combine the tomatoes with the garlic and half of the basil in the bowl of a food processor or blender. Process until the tomatoes break down into a sauce, scraping down the sides as needed. If desired, strain to make a thicker sauce.
3. Spread a light layer of the sauce over one of the rounds of pizza. Top with half of the slices of mozzarella. Leave some space between the pieces of mozzarella.
4. Bake for 7-12 minutes—exact cooking time will vary depending on your oven temperature. Pizza is finished when the crust is deep brown with charred spots and the cheese is bubbling.
5. Sprinkle the pizza with basil as it comes out of the oven. Let it cool briefly before slicing and serving.