Do this for all pizzas; it helps protect the crust from the wet ingredients you put on top.
I drizzle it on with a squirt bottle, then smear it around with my gloved hand.
To roast the tomatoes, you quarter lengthwise, scoop out the seeds, and spread on a baking sheet. Drizzle with a little olive oil, sprinkle with herbs de Provence and salt and pepper, then bake until they look like this. We always have a bunch of roasted tomatoes around.
Add chopped garlic, torn bits of fresh mozzarella cheese, and shredded fresh basil leaves. Don’t crowd things, and don’t use too much mozzarella.
Top with some shredded Parmesan cheese.
Bake at 450 for 7 minutes or so.
When it’s golden brown, pull it out of the oven. Let it cool a bit if you have the time (we don’t at the restaurant), so liquids are somewhat re-absorbed and the cheese sets. Cut it as desired, and serve. Yumm….
And now for the “traditional” Pepperoni. Spread a little organic marinara sauce on the crust (after the olive oil, remember). I use a squirt bottle for this, too. That way I don’t mix the olive oil and marinara sauce — I want the olive oil on the bottom.
Take it out of the oven, let the cheese set, and then cut and serve.
What exactly is “traditional” about this pizza? Sauce and shredded, stringy Mozzarella. Fresh Mozzarella is creamy, not stringy. Still good, though.