In this post I left a hint. Here's the full story:
I've been picking more tomatoes than we can eat for a while. Not a lot more - just enough that we can give a few away and I can make salsa, etc. Well, I found a recipe by Kenji for foolproof deep dish pizza a while back and saved it. He even has a recipe for pizza sauce linked in that article. I've been eying the pile of plump red tomatoes on the counter and decided there were enough to make the pizza sauce.
Last night I made the simple dough and today I took about three pounds of fresh ripe tomatoes and made the sauce. It made the house smell like heaven.
I peeled and cored the tomatoes and ran them through a potato ricer using the coarse plate so they would be slightly chunky. They went on the stove with a little salt, oregano, and red pepper flakes to simmer. I used all the juice too. Then I added seven cloves of garlic that had been sauteed in evoo. I let this simmer until it was very moist, but not runny.
Following Kenji's instructions, I divided the dough and put half in a oiled cake pan. I covered it and let it rise for about 2.25 hours. I then added about .75 C of the sauce and added shredded mozzarella. A little pepperoni sneaked on the top while my back was turned.
In about 15 min I had this:
The sauce was the best I have made and the pizza was very good, but could have used another minute or two. I will make this again, and next time it just might be on the grill.
I've been picking more tomatoes than we can eat for a while. Not a lot more - just enough that we can give a few away and I can make salsa, etc. Well, I found a recipe by Kenji for foolproof deep dish pizza a while back and saved it. He even has a recipe for pizza sauce linked in that article. I've been eying the pile of plump red tomatoes on the counter and decided there were enough to make the pizza sauce.
Last night I made the simple dough and today I took about three pounds of fresh ripe tomatoes and made the sauce. It made the house smell like heaven.
I peeled and cored the tomatoes and ran them through a potato ricer using the coarse plate so they would be slightly chunky. They went on the stove with a little salt, oregano, and red pepper flakes to simmer. I used all the juice too. Then I added seven cloves of garlic that had been sauteed in evoo. I let this simmer until it was very moist, but not runny.Following Kenji's instructions, I divided the dough and put half in a oiled cake pan. I covered it and let it rise for about 2.25 hours. I then added about .75 C of the sauce and added shredded mozzarella. A little pepperoni sneaked on the top while my back was turned.
In about 15 min I had this:The sauce was the best I have made and the pizza was very good, but could have used another minute or two. I will make this again, and next time it just might be on the grill.
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