Ingredients
Grandma’s Pizza
Dough
- 1 lb Fresh dough homemade or store bought
Pizza
- 28 oz Whole peeled tomatoes
- 4 cloves Garlic finely chopped divided
- 6 TBSP Extra-virgin olive oil divided plus more for pan
- 1 1/2 tsp Salt plus more
- 16 oz Mozzarella cheese shredded or thinly sliced
- 1/2 cup Fresh basil leaves finely chopped
Kombucha
- 24 oz Kombucha cold
Instructions
Pizza:
- Let dough come to room temperature, for at least 1 hour, if needed. Place a rack in the lower third of the oven; preheat to 425°F (218°C).
- Drain tomatoes in a fine-mesh sieve set over a large bowl. Using your hands, crush tomatoes as finely as you can. Let sit in the sieve to continue draining, for about 2 minutes. Discard or reserve liquid for another use.
- Place tomatoes in the bowl. Add half of the garlic, 1/3 of the oil, and salt, and mix to combine.
- Generously grease a baking sheet with oil. Gently punch down the dough and transfer to the prepared tray. Using your fingers and the sides of your palms, gently stretch the dough to fill the whole tray. If the dough springs back, cover it with plastic wrap and let the dough rest at room temperature for 10 minutes. Top dough with cheese and dollop with sauce, leaving a 1/2" border on all sides.
- Bake pizza until the cheese is bubbling and the crust is deeply golden 20 to 25 minutes.
- In a small bowl, mix basil remaining garlic, and remaining oil; season with salt. Sprinkle basil leaves over pizza.
- Serve: Serve pizza with cold kombucha.
Nutrition
Calories: 2161kcal | Carbohydrates: 138g | Protein: 71g | Fat: 148g | Saturated Fat: 51g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 69g | Cholesterol: 147mg | Sodium: 4827mg | Potassium: 1272mg | Fiber: 10g | Sugar: 14g | Vitamin A: 2156IU | Vitamin C: 40mg | Calcium: 1761mg | Iron: 11mg
Grandma's Pie
Ingredients
Grandma’s Pizza
Dough
- 1 lb Fresh dough homemade or store bought
Pizza
- 28 oz Whole peeled tomatoes
- 4 cloves Garlic finely chopped divided
- 6 TBSP Extra-virgin olive oil divided plus more for pan
- 1 1/2 tsp Salt plus more
- 16 oz Mozzarella cheese shredded or thinly sliced
- 1/2 cup Fresh basil leaves finely chopped
Kombucha
- 24 oz Kombucha cold
Instructions
Pizza:
- Let dough come to room temperature, for at least 1 hour, if needed. Place a rack in the lower third of the oven; preheat to 425°F (218°C).
- Drain tomatoes in a fine-mesh sieve set over a large bowl. Using your hands, crush tomatoes as finely as you can. Let sit in the sieve to continue draining, for about 2 minutes. Discard or reserve liquid for another use.
- Place tomatoes in the bowl. Add half of the garlic, 1/3 of the oil, and salt, and mix to combine.
- Generously grease a baking sheet with oil. Gently punch down the dough and transfer to the prepared tray. Using your fingers and the sides of your palms, gently stretch the dough to fill the whole tray. If the dough springs back, cover it with plastic wrap and let the dough rest at room temperature for 10 minutes. Top dough with cheese and dollop with sauce, leaving a 1/2" border on all sides.
- Bake pizza until the cheese is bubbling and the crust is deeply golden 20 to 25 minutes.
- In a small bowl, mix basil remaining garlic, and remaining oil; season with salt. Sprinkle basil leaves over pizza.
- Serve: Serve pizza with cold kombucha.
Nutrition
Calories: 2161kcalCarbohydrates: 138gProtein: 71gFat: 148gSaturated Fat: 51gPolyunsaturated Fat: 14gMonounsaturated Fat: 69gCholesterol: 147mgSodium: 4827mgPotassium: 1272mgFiber: 10gSugar: 14gVitamin A: 2156IUVitamin C: 40mgCalcium: 1761mgIron: 11mg
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