pizza: A friend of mine gave me a recipe for a REALLY good Margherita Pizza that called for a can of whole peeled tomatoes. It always turns out pretty well, but I constantly run into the problem of the crust getting soggy. If anyone has any suggestions to prevent a soggy crust, I would GREATLY appreciate any advice!|||When you put the whole peeled tomatoes in you could drain the excess juice off a little and then putting the drained tomatoes on x hope this helps x|||Make sure you drain the tomatoes well. Also, I think you would only need half an average sized can for a 12 inch pizza. Other good tips are: - rub the base with a little olive oil before you spread on the sauce. That creates a seal which stops the dough getting soggy. - Remember you should assemble the pizza at the last moment before it goes in the oven. If it's sitting there with the sauce on, it's getting soggy. - Finally, use a stone and cook as hot and as fast as you can. Your oven needs to be as hot as it will go for pizza Lots of tips and recipes on this site http://www.everyday-vegetarian-recipes.c鈥?/a>|||A whole can of tomatoes, bit much, thus why the soggy crust. The tomato should be a thickish consistency spread evenly and well, leaving about a half inch boarder from the edge. I use the bottled tomato, and only use about a quarter of a bottle to a pizza, but I pour the tomato into a dish first and mix my flavors in. Like salt, pepper, oregano, and finely chopped garlic.|||I've had this recipe before. It didn't turn out soggy.. Pizza Margherita - http://mammadipino.com/?p=1370|||there are alot of tomatoes that go on a margherita pizza, make sure to drain them first though ok. Then bake them on a pizza stone, to make sure the crust is crust.|||coom the crust for a little bit first with out sauce or toppings then take it out put sauce and toppings on and finish baking. this is how i do it|||Use the cheese first than the tomatoes