We’ve lived in Chicago for over a year now. It’s not our permanent home (the location of which is far from figured out yet) but we’re embracing our short time here. There are a few many aspects of city living I could do without. The traffic, the noise, and general lack of space. Some days I miss the ease of suburban living. This city is old, expensive, and crowded. But it’s fantastic. There’s always something to do, to explore. But, of course, what I love most is the food. Endless restaurants and cafes and cuisines… it would take a lifetime to eat my way through this city.

This is the land of the deep dish. But pizza is where Chicago and I disagree. I’ve tried a handful of famous stuffed-crust pies and determined that it’s not my thing. They’re good. But with that thick butter crust and obscene amount of meat and cheese, daresay they’re too much of a good thing. Pass the thin crust please.

I’ve never been to Italy and experienced the real thing. Someday- that’s my dream. In the meantime, though, this is what I make. Neapolitan-style pizza at home. You only need some dough (try homemade- it’s easier than you think!), tomatoes (this recipes uses canned and can be enjoyed all year round), fresh mozzarella cheese, and fresh basil leaves. Add a hot oven and pizza stone (highly recommended for achieving the perfect puffed crust) and your perfect pizza awaits.

(NOTE that this sauce makes enough to top 2 pizzas. Any leftover sauce is also excellent on pasta.)

Margherita Pizza with Crushed Tomato Sauce

INGREDIENTS

1 recipe pizza dough*
2 Tbsp. extra virgin olive oil
4 cloves garlic, thinly sliced
1 Tbsp. fresh thyme (or 1 tsp. dried)
1 Tbsp. fresh oregano (or 1 tsp. dried)
pinch crushed red pepper flakes (to taste)
28 oz. can whole peeled tomatoes (preferably San Marzano), drained and hand crushed
kosher salt and freshly ground black pepper, to taste
8 0z. fresh mozzarella, water drained and torn or thinly sliced*
bunch fresh basil*

*Dough, mozzarella, and basil can be doubled if you want to make 2 pizzas and use all the sauce.

DIRECTIONS

1. Prepare pizza dough according to recipe directions.

2. While the dough is rising, prepare the sauce: Heat the olive oil in a large saute pan over medium heat. Add the garlic, thyme, and oregano and cook until fragrant. Stir in the crushed tomatoes and season with crushed red pepper flakes, salt, and freshly ground black pepper, to taste. Lower the heat and simmer for about eight minutes to reduce and concentrate the flavor. Set aside to cool until ready to use.

3. Preheat oven and pizza stone to 450 F.

4. Spread sauce over top of the prepared crust (you will have more sauce than you need for one pizza). Top with mozzarella and basil leaves. Drizzle with a little extra olive oil (optional) and sprinkle with salt and freshly ground black pepper.

5. Bake in preheated oven on pizza stone for 8-10 minutes, until crust is puffed and golden brown and cheese is bubbling.

Makes 1 large pizza (sauce makes enough for 2 pizzas).

(Adapted from Tyler Florence, Food Network)