I was in a pizza mood the other night and decided that for once I'd make my own (as I've done before) rather than rely on something from the freezer. I decided to take it up a notch by trying my hand at making pizza sauce -- I think it turned out well, even though I did add some random ingredients including a little bit of leftover leek that was languishing in the fridge.
Margherita Pizza (printer-friendly version)
makes 2+ servings
1 organic pizza crust
cornmeal
pizza sauce (recipe below)
shredded mozzarella cheese
2 T chopped fresh basil leaves
1. Preheat the oven to 400 degrees.
2. Scatter about 1/2 T of cornmeal on a pizza peel.
3. Place the crust on the peel. Brush the crust with olive oil.
4. Top with the tomato sauce. (I was heavy handed and used about 1 1/2 C of sauce.)
5. Generously scatter with shredded mozzarella cheese.
6. Bake in the oven for 10-12 minutes, or until cheese is melted and bubbly.
7. Remove from the oven. Scatter top with chopped basil.
8. Let cool for several minutes then serve.
Pizza Sauce
makes about 2 1/2 cups
1 T olive oil
3 cloves garlic, finely chopped
1/2 C leek, finely chopped
2 1/2 C chopped tomatoes (I used Pomi brand)
1 t pizza seasoning
1/4 t dried parsley
1/4 t dried oregano
red pepper flakes
freshly ground black pepper
fine sea salt
1. Heat the olive oil in a large sauce pot over medium heat.
2. Add the chopped garlic and cook for 1 minutes, stirring frequently to prevent burning.
3. Add in the chopped leek and saute for another minute.
4. Stir in the chopped tomatoes.
5. Add in the pizza seasoning, parsley, and oregano. Add in a dash of red pepper flakes if desired. Stir to combine.
6. Reduce the heat to low, add the lid to the pot, and simmer for 20 minutes.
7. After 20 minutes, season to taste with salt and pepper, and any other seasonings if desired.
8. Allow sauce to cool before using.
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