• Neapolitan-style pizza dough (see recipe)
• 8 ounces fresh or canned (drained) tomatoes, finely chopped
• 6 cloves thinly sliced garlic
• 3/4 teaspoon dried oregano
• Sea salt
• 2 tablespoons extra virgin olive oil

Preheat your CBO oven as instructed in the "User’s Manual."

Divide dough into 6 rounds. Form each round into a circle 1/4-inch thick leaving the edge slightly thicker. Each circle should be about 10 inches in diameter. Place the rounds on a flour-dusted pizza peel. Place some of the tomatoes in the center of each round and with a circular motion spread them evenly around the dough leaving a 1/2-inch rim. Evenly spread the garlic over the surface of the tomatoes. Garnish with sea salt and oregano. Drizzle olive oil evenly around the pizza from the center outward to the edge. Slide each assembled pizza onto a pizza stone and bake for 1 to 1 1/2 minutes or until edges are golden brown. Remove from oven and serve at once. Makes 6, ten-inch pizzas.