- 1 28-ounce can crushed tomatoes, such as Biano Di Napoli
- 1/3 cup extra virgin olive oil
- 6 garlic cloves, peeled and thinly sliced
- 1 teaspoon kosher salt
- 1 large sprig of fresh basil with leaves and stems
- 1 round prepared pizza dough, such as Zupan’s Classic Pizza Dough
- 1 small bell pepper
- Olive Oil
In a large skillet over medium heat, heat olive oil. When hot, add garlic. As soon as the garlic starts to sizzle (do not let it brown), add tomatoes and stir. Reduce heat to a simmer, stir in salt and submerge basil into sauce. Simmer, stirring occasionally, until sauce thickens, about 10-15 minutes. Discard basil and taste for seasoning, adding more salt if needed.
Preheat oven to 400°F. Remove pizza dough from the refrigerator and let sit at room temperature for 30-60 minutes.
Shape pizza dough into a rope and form into an oval. Place dough on a lightly oiled parchment-paper lined sheet pan. Let rest as you prepare the red pepper teeth.
Trim red pepper and cut into 1 1/2 inch strips. Cut each strip into triangles to form “teeth”. Press teeth into dough along the inside of the oval shape to form a mouth. Using scissors, cut slits along the outside edge of the oval and shape into points with your fingers for a spiky effect. Use olives for eyes. Brush dough with olive oil and bake. Check after 10 minutes to make sure the eyes and teeth haven’t moved around too much. If needed, press teeth and eyes back in place and return to the oven. Continuing baking until golden along the edges. Serve warm with marinara sauce for dipping.