Lunch: Cracker-Thin Pizza with Super-Garlicky Tomato Sauce

Recipe by Scott Mowbray This emerged from my obsession with getting store-made pizza dough to be ultrathin and yield a crackerlike crust, perfect for a healthy-portion appetizer. I bake the dough until done and then add a room-temperature garlicky tomato

This recipe includes superfoods such as:

Basil

Health benefits of Cracker-Thin Pizza with Super-Garlicky Tomato Sauce

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 (1 1/2-pound) piece fresh pizza dough (such as Whole Foods)
Cooking spray
1 tablespoon olive oil
4 garlic cloves, finely chopped
1 cup lower-sodium marinara sauce (such as Dell'Amore)
Fresh basil leaves

Instructions

Place dough on a lightly floured wood surface; lightly coat with cooking spray, and cover with plastic wrap, making sure no air is getting in. Let stand for 2 hours. You want the dough to be at room temperature when you stretch it; it will likely start to bubble a bit. It should feel a bit loose and flabby.
While dough stands, make sauce. Heat oil in a medium nonstick skillet over medium-low heat. Add garlic; cook 30 seconds or until garlic softens but doesn't brown. Add marinara; simmer until slightly thickened (about 6 minutes). Cool to room temperature.
Place a 15-inch pizza stone or heavy pizza pan in oven. Preheat oven to 500 ° (leave the pan in the oven as it preheats).
Place dough on a work surface dusted with flour. (Keep a bit of extra flour on hand.) Dough will be about 8 inches across. With a pizza cutter, cut an inner circle of dough by cutting away an outer ring of dough that's about 2 1/2 inches wide. This will leave a round of dough that weighs about 8 ounces. Reserve cut-away dough for another use.