After having success this week with Grandma Pizza, I had leftover San Marzano tomatoes and some remaining fresh basil. When I peeked into the refrigerator and realized that the second dough ball of my double batch remained I was compelled to go another round.

Being somewhat hungry and having no fresh mozzarella I decided to go for a round pie. Since the dough ball was larger than normal, I opted to stretch it for a nice large crust. Next, I coated the dough with olive oil and a healthy heap of shredded mozzarella. I topped the cheese with the last of my chopped basil as well as some salt, oregano and pepper.

I prepped the tomatoes again by squeezing much of the water out and combining them in a large bowl to be crushed. When they were semi-pureed I spread them liberally onto the pizza and placed it in the oven to bake at 480 degrees for 9 minutes.

I was pleasantly surprised by this quick pizza. It had some of the classic flavor from the Grandma Pizza enjoyed the night before even without the classy cheesy and fresh roasted garlic. This pie, however would be much cheaper to make and a bit quicker too. It also had far less olive oil as it was baked on a screen and not fried in a pan.

I’ll keep this little gem in my mind as a great classic tasting option when cost is a consideration. Next time, I’ll try domestic peeled tomatoes and see if that destroys the amazing combination of flavors.

NOTE: I topped the pizza with fresh Parmesan after taking photos and that was a good thing.