This was first attempt making pizza completely from scratch. I was really pleased with how it turned out, and my kids raved about it so it had to make it here.

Tomato sauce:

• 1 lb tomatoes, I used Campari
• 2 cloves of garlic, roughly chopped
• sprinkling of onion powder
• 3 basil leaves, chopped or torn
• olive oil
• salt and pepper, to taste

Pizza:

• 1 serving homemade pizza dough
• 1/4 cup tomato sauce
• mozzarella cheese
• Parmesan cheese

Preheat your oven to 400. For the tomato sauce, chop up the garlic and halve the tomatoes. Drizzle a rimmed baking sheet with olive oil and add your garlic, onion powder and tomatoes, halved side down. Roast for 20-30 minutes, or until the skin starts peeling from your tomatoes. Add the basil and roast for another 7 minutes. Take the pan out of the oven and put the contents of the pan into a blender and blend until smooth. (I used an immersion blender, so just use whatever you have in your kitchen.) Season with salt and pepper to taste. Put in a jar and set aside.

Increase the temperature of your oven to 450. For the pizza dough, dust a cookie sheet with cornmeal and stretch or roll your dough out into a roughly circular shape. Spoon about a 1/4 of cup of tomato sauce onto the dough, then top with shredded mozzarella and Parmesan. At this point you can add whatever toppings you like on a pizza; I only had cheese on hand so that’s what I went with. Bake for 12-15 minutes or until the edges are golden and the cheese is melted and starting to brown.