I don't know if there is a meal on this earth that I enjoy more than pizza! Sure, there are plenty of foods that taste better but I really enjoy a great piece of pizza. How many millions of ways can you make a pizza? Chicago Style, NYC Style, Vegetarian, Meat Lovers Paradise, EXTRA CHEESE, Hawaiian, Dessert, Breakfast, Party Size, Personal Size, Fruit Pizza, Seafood Pizza, Spaghetti Pizza, Mexican Pizza, Grilled Pizza. The list could go on forever! For that I am thankful!
I've decided to take a huge dive into the world of Pizza and find some of the tastiest recipes out there. And in my experimenting world I've found that the biggest difference in the pizzas was the sauce! Changing the toppings makes different flavored pizzas but changing the sauce changes the pizza entirely! The toppings are up to you but I've found some sauce recipes that will make your pizzas taste fantastic! Use these! Go out there and be adventurous with your pizza dinner! Here's what I've come up with...
Garlic Lover's Pizza Sauce
3 Tbsp Olive Oil
1 Medium Onion, minced
1/2 Green Bell Pepper, minced
3 Large Cloves Garlic, minced
1 1/2 C Water
1 Whole Globe Garlic, roasted and squeezed out
1 - 6oz can Tomato Paste
1 tsp Fresh Snipped Basil
1 tsp Fresh Snipped Oregano
2 tsp Fresh Snipped Flat-leaf Parsley
S&P to taste
Over medium heat, saute the vegetables in oil for about 5 minutes. Add the minced garlic and saute for another 2-3 minutes being careful not to brown the garlic. Add the water, then the roasted garlic and the rest of the ingredients in order. Simmer on the stove top on medium heat for 30 minutes. Allow to cool completely before storing in the fridge. Sauce should be thick when finished.
White Pizza Sauce
1/3 cup flour
3/4 tsp salt
1/8 tsp pepper
1/8 tsp paprika
1/8 tsp onion powder
2 cups milk
1 Tbsp margarine or butter
Southwest Oil Sauce
1/4 cup canola oil
2 cloves garlic
1/4 tsp. dried oregano
1/2 tsp. ground cumin seed
1/4 tsp. ground black pepper
1. Puree ingredients in a blender and store in a small covered jar.
2. Brush oil sauces on pizza dough, sprinkle on desired cheese, and then toppings.
3. Cook just like sauced pizzas, however they may take just a 1-2 minutes less time until done.
West Coast Oil Sauce
1/4 cup extra virgin olive oil
2 cloves garlic
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/2 tsp. parsley flakes
1/4 tsp. marjoram
1/4 tsp. red pepper flakes
1/4 tsp. ground black peppercorn
1. Puree ingredients in a blender and store in a small covered jar.
2. Brush oil sauces on dough, place desired cheese, and then top.
3. Cook just like sauced pizzas, however they may take just a little less time until done.
Garlic Oil Sauce
1/4 cup extra virgin olive oil
4 cloves garlic
1 whole globe garlic, roasted and squeezed out.
1. Puree ingredients in a blender and store in a small covered jar.
2. Brush oil sauces on pizza dough, sprinkle on desired cheese, and then toppings.
3. Cook just like sauced pizzas, however they may take just a 1-2 minutes less time until done.
Cooked Pizza Sauce
2 tablespoons olive oil
1/4 Cup chopped onions
1 tablespoon minced garlic
3 Italian plum tomatoes, peeled and minced
3 oz. canned tomato paste
2 1/2 tablespoons Italian seasoning
1/2 Teaspoon Salt
1/4 Black Pepper
1/2 Stick Unsalted Butter, sliced
Heat the oil in a large skillet over high heat.
- Sauté the onions in oil for 1 minute.
- Stir in garlic, tomatoes, tomato paste, Italian seasoning.
- Season with salt and pepper to taste.
- Bring to a boil and simmer, stirring occasionally, for about 5 minutes.
- Reduce the heat to low and stir in butter pieces.
- When the butter is half melted, remove the skillet from heat and continue stirring until thoroughly incorporated.
Uncooked Pizza Sauce
28 oz. of can crushed tomatoes
3 oz. of tomato paste
4 tbsps. Pecorino Romano
1 tsp Oregano
1 tbsp. minced fresh garlic
1 whole globe roasted garlic
1 tbsp. black pepper
3 tsps. of sugar
2 teaspoons of dried basil
1. Whisk all together.
2. Allow flavors to blend for one hour before using.
Quick and Easy Pizza Dough
1 cup of warm water (105F)
3 1/2 cups of all-purpose flour
2 tablespoons of olive oil
2 teaspoons of honey
1 teaspoon of salt
1 teaspoon of yeast
| 1. |  | Put warm water (80 to 110°F) into a bowl. Add salt and honey and mix with a spoon. Add yeast, mix and let it sit for about 10 minutes. |
| 2. |  | Gradually add flour and olive oil and start mixing. |
| 3. |  | When the mixture gets too heavy to mix, start kneading the dough with your hands. |
| 4. |  | Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice coherent ball. If your doug feels more like batter, it is too wet and you need to add flour bit by bit. If you need to add water or flour, do it by small amounts. |
| 5. |  | Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap or a grocery bag. Let the doug rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. If you want to use it the next day, put it in a refrigerator. |
| 6. |  | Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4" thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven |
Tip for reheating pizza without ruining it!
Step 1: Get a large skillet, and heat some olive oil until it is ready, over medium-high heat. You only need enough olive oil to coat the pan, don't turn it into a deep fryer.
Step 2: Reduce heat to medium/medium-low, and put pizza in the pan.
Step 3: Cover the pan (very important or the toppings won't get warm), and let it cook for about 5 minutes. Devour.
Essentially, you are just lightly pan-frying the pizza. This gives the crust a really amazing crunch and bite, and the toppings should be warmed and melty throughout. It sounds very simple, but sometimes the best solutions in life are really quite elementary.
