PIZZA BIANCA WITH TOMATOES AND MOZZARELLA
Place one 28-ounce can crushed tomatoes in fine-mesh strainer set over medium bowl. Let sit for 30 minutes, stirring 3 times to allow juices to drain. Combine ¾ cup tomato solids, 1 tablespoon olive oil, and ⅛ teaspoon salt. (Save remaining solids and juice for another use). Omit kosher salt and rosemary. In step 5, bake pizza until spotty brown, 15 to 17 minutes. Remove pizza from oven, spread tomato mixture evenly over surface, and sprinkle with 1½ cups shredded mozzarella (do not brush pizza with remaining 1 tablespoon oil). Return pizza to oven and continue to bake until cheese begins to brown in spots, 5 to 10 minutes longer.