Crusty pizza dough seeks zesty pizza sauce for a fun filled evening
Yes, please share your dough recipe! This thread just inspired me to make a sauce at 8am today.
I have modified Joy of Cooking's basic sauce recipe to suit my taste. I also freeze it in small bags for pizza use later & it tastes great (tho I haven't grilled the pizza).
Combine in a large saucepan:
giant can of San Marzano whole tomatoes (Costco sells for a good price)- mash the tomatoes as you put into the pan or chop in the can
about 1/2 cup olive oil
about 1/2 cup minced fresh garlic
about 1/2 cup fresh chopped parsley
about 1/2 cup fresh chopped basil
Slow boil/ hard simmer for about 15-20 minutes or longer until thickened. Then add to taste:
red pepper flakes
Simmer about 10-15 more minutes for flavors to absorb. Puree if you want a thinner sauce, or just use chunky.
I prefer a simpler sauce so I use more toppings for flavor on the pizza.
In my opinion, if you are making grilled pizzas during the summertime, you should be using a fresh sauce rather than a cooked one.
Simply combine good canned tomatoes (San Marzano, if not too expensive for you), minced fresh garlic, fresh oregano and a pinch of crushed dried chile. Spread on your pizza, add toppings and drizzle with evoo.
My simple recipe: saute some minced garlic and red pepper flakes in a bit of EVOO, add a can of tomato sauce or tomato puree (even better if you have fresh tomatoes, of course), a tablespoon or two of tomato paste for thickening. Stir in equal amounts of oregano, basil and thyme. I usually use dry, because that's what I have on hand... about 2+ teaspoons of each. Simmer for about 15 minutes to let flavors blend. I know the amount of herbs sounds heavy, but it makes for a great sauce that you can actually taste through all the toppings.