I shared this recipe with my family on our vacation in Santa Barbara - everyone got involved by putting on their own toppings. The result was an easy, fun-to-make, and delicious summer dinner! My brothers and I also made twisted bread sticks with leftover dough, grilled on the barbeque.
Note: The tomato sauce can also be used for pasta or as a base for soups.
1 10-ounce tube refrigerated pizza dough
1 28-ounce can crushed red tomatoes
2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1 1/2 teaspoons crushed red pepper
Mozzarella cheese, shredded
Toppings (I recommend fresh basil, sliced red onions, and sliced bell peppers)
Heat 1 tablespoon olive oil in saucepan over medium heat. Add garlic and red pepper, saute 30 seconds or until fragrant. Mix in tomatoes and simmer 5 minutes, stirring occasionally.
While tomato sauce is simmering, stretch dough into a large rectangle on a cookie sheet; cut into four equal rectangles. Oil grill. Using a large spatula, place dough on grill rack. Cover and grill until bottoms are brown, about 4 minutes. Turn dough over and immediately top with tomato sauce, cheese, and toppings. Cover and grill until cheese is melted and bottom side of dough is brown, about 4 minutes.
Breadsticks: Twist or braid strips of dough, brush with olive oil, and grill for 4-5 minutes, turning occasionally.