2cups canned whole peeled tomatoes with their juice
2tablespoonsextra-virgin olive oil
1poundbuffalo-milk mozzarella (if unavailable, use regular whole-milk mozzarella)
1teaspoondried oregano leaves
Coarsely chop the tomatoes. Put 1tablespoon of the olive oil in a 10-inch skillet over medium-high heat. When the oil is hot, add the tomatoes with their juice and season with salt to taste. Cook until the tomatoes are no longer watery, 10 to 15 minutes.
While the tomatoes are cooking, cut the mozzarella into ¼-inch dice.
Spread the tomatoes over the dough and sprinkle with the mozzarella. Season lightly with salt and sprinkle with the oregano. Finish by drizzling the remaining tablespoon olive oil on top.