Blue cheese basil hand tossed pizza

I'll mess with explaining the dough in a different post (Pedro is the bread master in this house!), but for anyone out there making their own pizzas, this topping combo is to die for.

Start with a can of Italian whole tomatoes (la Valle is one of our favorites - we buy this brand at Penn Mac in Pittsbuegh's strip district). Blend the tomatoes with fresh crushed garlic, a bit of olive oil, salt and pepper. Use this very thin sauce as a base.

On top of the marinara base, add about 3/4 c. shredded mozzarella. Bake until crust starts to bubble. While still hot, cover the pizza with fresh basil and blue cheese crumbles. Adding the blue cheese before popping the pizza into the oven really takes the blue cheese stinkiness away. And I mean, who wants to add blue cheese to anything unless it's gonna stink? (In that delicious way that only cheese can)