Pizza Sauce is a traditional Italian recipe for a classic tomato-based pizza sauce flavoured with basil, garlic, oregano and cheese. The full recipe is presented here and I hope you enjoy this classic Italian version of: Pizza Sauce.
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This is a recipe for the 'classic' pizza topping, its colours based on those of the Italian flag. However, the basic tomato sauce is the same for most topping combinations.
Ingredients:
1 pizza dough
1 small tin tomato purée
1 small tin chopped plum tomatoes
4 peeled and chopped fresh plum tomatoes
three cloves garlic, finely chopped
5 sprigs fresh basil
15g each of grated Mozarella, Ementhal and Cheddar cheeses
2 sprigs fresh oregano
Method:
Blanch the plum tomatoes in boiling water (just dip them in, and take them out) as this will aid peeling. Peel off the skins then chop the tomatoes roughly and add to a pan, heat through and add the tomato purée. Add the garlic and continue heating until the mixture is homogeneous.
Take off the heat, and allow to cool. Meanwhile chop the oregano and the leaves from 2 sprigs of basil, adding to the tomato mixture. This will yield enough sauce for several pizzas, and may be frozen until needed. Coat a pizza with the mixture, and grate fresh Mozzarella, a little Emmental and some Cheddar (about 10g of each for a smaller pizza). Sprinkle on top of the pizza, then take the basil and chop roughly, placing on top of the cheese (so that you have red, white and green). For a different taste, add a teaspoon of curry powder or paprika to the tomato sauce.
Pre-heat an oven to 200°C (400°F/Gas Mark 6) and place the pizza on the middle shelf for 15–20 minutes. Check periodically and serve once the dough has reached the desired degree of crispness.
