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 Kosher salt plus more
- 8 oz Mozzarella cheese shredded or thinly sliced
- 1/2 cup Fresh basil leaves finely chopped
Kombucha
- 24 oz Kombucha
Instructions
Pizza:
- Let dough come to room temperature, at least 1 hour, if needed. Place a rack in the lower third of the oven; preheat to 500°F (260°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 a sieve to continue draining, 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 dough and transfer to the prepared tray. Using your fingers and sides of your palms, gently stretch dough to fill the whole tray. If dough springs back, cover with plastic wrap and let 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 and remaining garlic and remaining oil; season with salt. Sprinkle basil leaves over pizza.
- Serve: Cut pizza into slices. Toss lettuce and croutons with Caesar dressing.
- Serve pizza with kombucha.
Nutrition
Calories: 2027kcal | Carbohydrates: 154g | Protein: 49g | Fat: 137g | Saturated Fat: 40g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 72g | Cholesterol: 75mg | Sodium: 4370mg | Potassium: 1350mg | Fiber: 12g | Sugar: 14g | Vitamin A: 5580IU | Vitamin C: 52mg | Calcium: 1050mg | Iron: 13mg

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 Kosher salt plus more
- 8 oz Mozzarella cheese shredded or thinly sliced
- 1/2 cup Fresh basil leaves finely chopped
Kombucha
- 24 oz Kombucha
Instructions
Pizza:
- Let dough come to room temperature, at least 1 hour, if needed. Place a rack in the lower third of the oven; preheat to 500°F (260°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 a sieve to continue draining, 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 dough and transfer to the prepared tray. Using your fingers and sides of your palms, gently stretch dough to fill the whole tray. If dough springs back, cover with plastic wrap and let 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 and remaining garlic and remaining oil; season with salt. Sprinkle basil leaves over pizza.
- Serve: Cut pizza into slices. Toss lettuce and croutons with Caesar dressing.
- Serve pizza with kombucha.
Nutrition
Calories: 2027kcalCarbohydrates: 154gProtein: 49gFat: 137gSaturated Fat: 40gPolyunsaturated Fat: 14gMonounsaturated Fat: 72gCholesterol: 75mgSodium: 4370mgPotassium: 1350mgFiber: 12gSugar: 14gVitamin A: 5580IUVitamin C: 52mgCalcium: 1050mgIron: 13mg
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