Heat a pizza stone, if using, in a 500˚F degree oven. If using a baking sheet, preheat oven to 500˚F without the baking sheet.

Roll or stretch the pizza dough into a 10-12 inch circle. Don’t worry if the circle isn’t perfect.

Lightly sprinkle a pizza peel with flour or cornmeal. Place the rolled dough on the peel and shake to be sure the dough doesn’t stick.

Make the sauce by adding the plum tomatoes to a food processor and pulsing until almost pureed. The sauce should still be chunky. (Alternatively, you can use our Homemade Pizza Sauce for this recipe.)

Spread about 1/4 cup of sauce over the dough leaving about 1/2 inch edge around the dough.

Top with 1/4 of the mozzarella cheese. Drizzle with 1 tablespoon olive oil.

Transfer the pizza to the hot pizza stone or to a baking sheet by gently shaking back and forth until the pizza slides off into the center of the stone.

Bake for 6-7 minutes until the cheese is bubbly and the crust is slightly charred.

Repeat with the remaining dough.

Top with the basil leaves and drizzle with the remaining olive oil.

Serve immediately.