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Peheat oven to 425 degrees F.
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Bring dough to room temperature. On a floured board, roll out the dough in circular shape to fit in to the skillet (or cake pan).
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To make the sauce:
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Over medium heat, melt butter in a medium saucepan. Toss in the onion, oregano and salt and cook until onion is translucent, stirring often, about 4 minutes.
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Add the garlic, stir and cook for about 30 seconds.
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Next, add the tomatoes and sugar, bring to a boil on medium high heat.
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Reduce the heat to medium low and simmer for about 15 minutes, until mixture reduces to about 1 and 1/4 cups.
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Remove from heat and add basil and olive oil.
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Add the shredded mozzarella cheese over the dough in the skillet.
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Then add the tomato mixture over the mozzarella cheese
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Top with the Parmesan cheese and bake in the oven for approximately 25 minutes until crust is golden brown.
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Take out of oven and let sit for 5-10 minutes to let mixture set before slicing and serving.
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This recipe can be made ahead and stored in fridge or freezer until ready to bake.