Tag: gordon ramsay pizza sauce

Homemade Pizza Sauce

 
I’m not a snob when it comes to pizza. I have been happily enjoying greasy pizza for years, and I’m not really sure whether I will ever grow out of it. After all, when you want pizza at 2am you have to make some sacrifices. You may regret those sacrifices in the morning, but quality is never an overriding factor when the pizza craving hits right as you’re heading in for the night. I also make homemade pizza a decent amount, and I’ll admit that I’m not remotely above using jarred sauce. 
All that said, nothing beats great pizza with fresh ingredients. Using a homemade sauce makes a noticeable difference. The same thing goes for using homemade dough (even if you purchased that homemade dough from the bakery counter or a local pizza place). This sauce has a bold tomato flavor mixed with the perfect blend of spices. It’s slightly sweetened with a teaspoon of sugar, and has a little kick from the red pepper flakes. It’s well worth the time if you have it. I’ve also found that eating pizza with homemade sauce and homemade dough reduces the guilt factor you get from eating it by at least half.
I realize I’m talking about pizza and my pictures only show a jar of sauce, which is only part of the equation. You’ll have to imagine the sauce on a delicious, cheesy slice of pizza because I didn’t take pictures of the one I devoured shortly after making the sauce. But it was good. This recipe makes enough for more than one pizza, and if you keep it stored tightly it will stay good for over a week.
Enjoy!
Homemade Pizza Sauce
Recipe Slightly Adapted from Robyn Stone | Add a Pinch
Serves: 2 cups
 
Ingredients
  • ¼ cup olive oil
  • ½ medium onion, finely diced
  • 2 cloves garlic, minced
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 (28-ounce) can crushed tomatoes
  • 1 (6-ounce) can tomato paste
  • 1 teaspoon Kosher salt
  • 1 ½ teaspoon fresh basil (or 3/4 dried)
  • 1 ½ teaspoon granulated sugar
  • 1 teaspoon ground black pepper
  • 2 teaspoons chopped fresh oregano
  • ¼ teaspoon red pepper flakes
Instructions
  1. Drizzle
    olive oil into 3-quart saucepan over medium heat. Add onions and cook
    until translucent and tender, about 3 minutes. Stir in garlic, cayenne
    pepper, red pepper flakes, chopped basil and dried oregano. Cook for about 1 minute to release flavors.
  2. Pour
    in tomatoes, tomato paste, and add salt, sugar, and black pepper. Stir
    well to combine. Add fresh oregano. Reduce heat to low-medium and simmer
    for about 30 minutes, stirring often to prevent any sticking or
    burning.
  3. Remove from heat and use immediately or allow to cool before storing in an airtight container for up to one week.
 

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Thick & Hearty Pizza Sauce

Mm… this sauce is thick, rich, and very hearty with bold pieces of sautéed onion and garlic littered through it. It’s absolutely perfect for dipping, but would be just as amazing atop some 3 Ingredient Pizza Dough, or in any other place that you would use a typical pizza sauce.

This recipe is super easy to toss together and takes little to no effort at all. I would say I got a good 4 1/2 cups of sauce out of this batch, enough to cover 9 personal size pizzas or 3 large pizzas.

If you’re trying to make this more kid friendly you can always swap the onions out for about 1/2 tsp. of onion powder instead. That way you get some onion flavor without the grumbling. My little one didn’t mind the actual onions being there though, and she’s a red sauce snob these days!

won’t tell you that I was eating this by the spoonful while in my kitchen and I did not burn my mouth with it by being impatient.

Thick & Hearty Pizza Sauce
TheSkinnyFork.com

The Skinny:
Servings: 9 • Size: 1/2 Cup Sauce • Calories: 52.5 • Fat: 0.7 g • Carb: 11 g • Fiber: 2.8 g • Protein: 2.6 g • Sugar: 2.5 g • Sodium: 270.8 mg

Ingredients:
1/2 Tbsp. Light Butter
3 Garlic Cloves, Minced
1/2 C. White Onion, Minced
28 Oz. Crushed Tomatoes
6 Oz. Tomato Paste
1 Tsp. Dried Basil
1/2 Tsp. Dried Oregano
1/2 Tsp. Sugar
Pinch Red Pepper Flakes
Salt & Pepper to Taste

Directions:

Sauté the butter, garlic and onion in a large pot over medium heat until the veggies are starting to become tender.

Stir in the crushed tomatoes, tomato paste, and seasonings. Bring the sauce to a boil.

Cover and reduce heat to low, simmering for 10-15 minutes.

Careful when cooking this. Tomato sauce tends to bubble and pop up to get you when you least expect it!

Remove from heat and stir carefully. Allow to cool slightly before using.

Store leftovers in an airtight container in the fridge or freeze for use later!

Homemade Stuffed Pizza Crust

Making a homemade pizza crust is really an easy thing to do, but some people are intimidated by it. Others just see no reason to make it simply because there are some great pre-made ones in every grocery store – I often opt for those myself so I totally see your reasoning (Judgement will not be forthcoming from my neck of the woods!).

But on the off chance you ever want to make a homemade crust, I thought I’d show you how truly simple a delicious crust can be, and even toss in a stuffed crust option if you like!

You can do this, I promise, and it just takes a few minutes.

You’ll need: All purpose flour, a wee bit of sugar, fresh rapid rise yeast (check your date*), Olive Oil (can use vegetable), wee bit of salt, corn meal, and warm water*.

*I prefer Red Star rapid rise yeast because I am not a patient woman. This pizza crust is ready to go in under half an hour when you use rapid rise. You can, of course, use another brand and type, but it may take a little bit longer. There are other rapid rise yeasts on the market but I’ve always ended up with “good” yeast that worked when I got this particular brand and can’t say that for others. Just go with what works for you.

*Water temperature is one of the most important things when it comes to working with yeast. Too hot, and it will kill your yeast. Too cold and it won’t activate it or will make it slow as molasses. The key here is to think “Baby Bath Water”. If you’ve ever given a baby a bath, you can easily make your water the perfect temp just by feeling of it. If you haven’t ever given a baby a bath, see if some of your friends will let you borrow their baby… Just kidding. But hey, most folks won’t turn down free babysitting, especially with a newborn!

Place flour, sugar, salt, and yeast in a large bowl.

Stir that together a bit.

Add water…

and oil.

Stir that up until it starts to stick together like this.

Dump it out onto a floured surface.

Knead it for 3-5 minutes.

What I do is press it into a ball, then push into it with the heel of my hand.

Press it into a ball again, turn it a bit, push into it with the heel of my hand.

After a few minutes it will get all smooth and nice.

Now form it into a ball again but this time leave it be.

Loosely cover it with plastic wrap.

I cover that with a damp dish towel just to keep the plastic wrap from coming up and to help keep my dough from drying out while it rises.

Leave this be for 15-30 minutes if you used rapid rise yeast.

If you used regular yeast, leave it be for 30-45 minutes.

When you lift up your towel you’ll have a slightly larger ball but it’s not going to be doubled in size or anything.

Like this.

Now sprinkle about 1/8 cup corn meal onto a pizza pan.

Press your dough ball down and place it in the center of the pizza pan.

~squints eyes and tilts head~

Or kinda in the center.

It’s a pizza crust. The state of the world does not rest on how centered our dough is when we start.

Using your hand, press, press, press, press until you have your pizza pan mostly covered.

Then ignore this for five minutes.

This relaxes the dough and makes spreading it even further really easy.

After five minutes, press, press, press, press again until it slightly overhangs the edges of your pizza pan.

This is really easy to do since you let the dough relax a bit.

See? It pays to follow my advice sometimes

If you want to stuff your crust, take some mozzarella and add in some herbs.

I am using about 1 cup mozzarella with 1/2 teaspoon oregano and 1/4 teaspoon basil.

If you don’t want to make a stuffed crust, skip down to where we start folding the edges over…

Toss that together a bit.

Then sprinkle it in a ring on the outer rim of your pizza crust.

Fold edges over cheese and press down.

Your pizza is now ready for sauce and toppings!

Add sauce, toppings, and cheese, and bake at 400 for 20-25 minutes, or until crust is lightly browned and cheese is bubbly.

To get my recipe for Cowboy Pizza, click here.

To get my recipe for Taco Pizza, click here.

Homemade Stuffed Pizza Crust

Ingredients

  • 1 package Rapid Rise Yeast (I use Red Star)
  • 1 Cup warm water (the temp you’d use for a baby’s bath water)
  • 1 Tablespoon sugar
  • 3 Cups All Purpose Flour
  • 1/2 teaspoon salt
  • 2 Tablespoons Olive Oil
  • 1/8 Cup corn meal

Instructions

  1. In large bowl stir together flour, sugar, salt, and yeast until well combined.
  2. Pour in water and olive oil. Stir until dough sticks together.
  3. Turn dough out onto floured surface and knead for 3-5 minutes, or until it forms a smooth ball.
  4. Cover dough ball with plastic wrap and let rise 15-30 minutes, until you are ready to make your pizza.
  5. Sprinkle pizza pan with 1/8 cup corn meal. Press dough into pan, spreading as you press, until it reaches almost to the edges of pan. Allow to rest for five minutes. Return to dough and continue pressing until it overhangs the pan all around the edges slightly.
  6. Fold over edges and press to seal to form a crust.
  7. Top pizza with sauce and toppings of your choice and bake in 400 degree oven for 20-25 minutes, or until crust is lightly browned and cheese is bubbly.
  8. If making a stuffed crust: Combine 1 cup shredded mozzarella with 1/2 teaspoon dried Oregano and 1/4 teaspoon dried Basil. Sprinkle around edges before step #6. Then complete step 6.

2.2

http://www.southernplate.com/2013/07/homemade-stuffed-pizza-crust.html

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 Any kid will run any errand for you,

if you ask at bedtime. 

~Red Skelton

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