"The Brooklyn" Sicilian-Style Pizza

andrewzimmern.com

Brandy Pattillo

1 parbaked Sicilian Dough

12 ounces (340 grams) whole-milk mozzarella cheese, sliced (12 slices)

1-½ cups (370 grams) Sicilian Tomato Sauce (see accompanying recipe), at room temperature

Olive oil, for drizzling if needed

Grated Pecorino Romano cheese, for dusting

Dried oregano, for dusting

Garlic Oil (see accompanying recipe), for drizzling

subheading: Sicilian Tomato Sauce:

17 ounces (480 grams/2 cups) ground tomatoes, preferably 7/11 or DiNapoli

8 ounces (225 grams/ ¾ cup plus 3 tablespoons) tomato paste, preferably SuperDolce

1-½ teaspoons (1 gram) dried oregano

1 teaspoon (3 grams) finely chopped garlic

1 teaspoon (5 grams) fine sea salt

8 ounces (225 grams/1 cup) hand-crushed tomatoes

1 large fresh basil leaf, torn

subheading: Garlic Oil:

1-½ teaspoons (5 grams) minced garlic

¼ cup (55 grams) extra virgin olive oil

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