Preheat oven to 450°F. For sauce, in a blender or food processor cover and blend tomatoes and garlic until nearly smooth. Stir in oregano and salt.
Pour tomato mixture into a well-seasoned 12-inch cast-iron skillet. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until excess liquid is evaporated and sauce is reduced to 2 cups. Remove 1/2 cup of the sauce to use for pizza. Store remaining sauce for other uses.* Rinse and dry skillet; brush with 1 tsp. of the oil.
On a lightly floured surface, roll Food Processor Pizza Dough into a 14-inch circle. Transfer to prepared skillet and roll down excess dough to form edge of crust. Brush dough with 2 tsp. of the oil and spread with reserved 1/2 cup sauce. Top with cheese.
Cook pizza over medium-high heat 3 minutes. Transfer to oven and bake 18 to 20 minutes or until crust and cheese are light brown. Let stand 5 minutes before serving. Drizzle with remaining 1 Tbsp. oil and sprinkle with basil.
Divide remaining sauce into 1/2-cup portions and transfer to freezer containers. Freeze up to 3 months. Thaw in refrigerator overnight before using.
(6 g saturated fat,
1 g polyunsaturated fat,
8 g monounsaturated fat),
20 mg cholesterol,
414 mg sodium,
53 g carbohydrates,
3 g fiber,
2 g sugar,
13 g protein.
Food Processor Pizza Dough
Coat a medium bowl with olive oil or cooking spray. In a food processor combine the next four ingredients (through salt). With the food processor running, add 1 Tbsp. olive oil and the warm water. Process until a dough forms. Remove and shape into a smooth ball. Place dough in the prepared bowl; turn once to coat dough surface. Cover bowl with plastic wrap. Let stand in a warm place until double in size (45 to 60 minutes).