simple tomato sauce

1. Squeeze the tomatoes over a bowl or sink to remove the seeds and watery centers. Transfer the tomato flesh to a food processor. Add olive oil, tomato paste, 1/2 teaspoon kosher salt and several cranks of black pepper. Pulse until mostly smooth. Pour through a fine-mesh sieve and shake for about a minute to remove excess liquid. Transfer to a jar and stir in more salt or pepper if needed.
2. Pizza sauce can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.

burrata pizza

1. Place pizza steel or stone in the oven and preheat to 500°F. Let steel heat up for a full 45 minutes.
2. Bring burrata out and let sit at room temperature for at least 20 minutes.
3. When oven is ready, generously flour a pizza peel and set aside.
4. On a floured surface, flatten the middle of the dough ball into a large disk, leaving a thick 1-inch lip. Pick up the disk, and holding the thick edge, use gravity to shape the dough into a 12-inch circle. Lay on prepared pizza peel and adjust shape into a circle. Jiggle the peel to make sure the dough isn’t sticking; add more flour if it is.
5. Spread dough with 1/3 cup tomato sauce, leaving 1/2-inch border. Slide pizza onto steel and bake for 5 minutes. Turn on the broiler and broil for 2- 4 minutes, or until crust is blistered and charred in spots.
6. While pizza bakes, make a simple arugula salad. Whisk together olive oil, vinegar, dijon and a pinch of salt and pepper in a large bowl. Add arugula and toss to coat.
7. Remove pizza from oven and let cool slightly. Tear the burrata into bite-sized pieces and scatter over pizza. Top with parmesan and the arugula salad. Slice and serve.