Scamorza alla pizzaiola

Ingredients

• 1 whole garlic clove, peeled
• 2-3 tablespoons extra virgin olive oil, plus more for drizzling
• 1 cup (250 ml) of tomato puree (passata) or tinned chopped tomatoes
• salt and pepper to taste
• 5.5 ounces (about 150 grams) or a fist-sized ball of scamorza (or mozzarella)
• a few basil leaves
• good crusty bread, toasted if you like, to serve

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