- 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
- Heat the oven to 425°F.
- 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.
- 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.
- 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.
- Sprinkle the pizza with basil as it comes out of the oven. Let it cool briefly before slicing and serving.