PIZZA MARGHERITA

Ingredients

• 1 can (14 oz.) whole tomatoes, with 1/4 cup of the juice reserved
• 2 tablespoon olive oil
• 2 garlic cloves, minced
• 10-12 large fresh basil leaves, divided
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• Few dashes black pepper
• 6 BAYS^® English Muffins, any variety, split
• 6 ounces fresh mozzarella cheese, sliced

Instructions

• Place tomatoes and reserved liquid in food processor or blender; blend until chunky. Heat olive oil in medium saucepan several minutes over medium-low heat. Add garlic and 6 of the whole basil leaves; cook 2 minutes, stirring occasionally. Add tomatoes, sugar and seasoning; bring to a simmer. Cook over medium-low heat 10 to 12 minutes or until thickened slightly, stirring occasionally. Discard basil leaves.
  
  
• Toast muffins; place on baking sheet. Spread with tomato mixture and top with cheese.
  
  
• Broil 2 minutes or until cheese is melted. Top with remaining basil leaves, either torn or Chiffonade cut (See Tip).
  
  
• Tip: To Chiffonade cut basil, stack 4 to 5 leaves. Roll tightly; cut crosswise with chef knife into thin strips.