Son’s 16th birthday pizzeria party.
One might think homemade pizza sauce is too difficult or too much work for what it’s worth but I’m here to tell you that it is, indeed, neither of these. The most difficult part of making pizza sauce is the simple, yet fancy sounding act of tomato concassé (removing the skin and seeds from the tomatoes).
To concassé tomatoes…
First, fill a large bowl with about a gallon of water and some ice. Set aside.
For this recipe, you will need 3 large or 4 medium tomatoes. Cut slits on the bottom of each tomato as shown and drop into boiling water for about one minute (or until the skins start peeling away from the tomatoes where slit).
After removing tomatoes from boiling water, place immediately into ice bath.
After they cool a bit, cut away remaining stem and peel skins off tomatoes.
Fry onion in a couple of tablespoons of hot olive oil until caramelized.
Place all ingredients into a food processor:
- 4 medium concasséd tomatoes (or a 16 ounce can of crushed tomatoes)
- 1/2 chopped & caramelized yellow onion
- 1/2 red bell pepper (no seeds)
- tomato paste
- 2 -3 tablespoons of honey
- 4 sprigs of chopped, fresh oregano
- 8 chopped, fresh basil leaves
- 2 tablespoons minced garlic (if using fresh, about 3 cloves)
- 1/4 cup olive juice (or water)
- 1/4 c olive oil
- salt & pepper to taste
Puree ingredients in food processor. Perfectly safe to taste sauce uncooked since it’s made of just garden fresh ingredients.
Spread on top of pizza crust, cover with mozzarella cheese and your favorite toppings! Bake for about a half an hour or until done.
PIZZA CRUST INGREDIENTS:
- 3/4 cup warm water (no more than 110 degrees)
- 1 teaspoon yeast
- 1 teaspoon sugar
- 1 tablespoons olive oil
- 1 teaspoon salt
- 2 1/2 cups flour
Place water, yeast and sugar in mixing bowl. Cover and allow to sit in a warm place until a bit foamy to activate yeast. This usually takes about 10 minutes.
Place bowl on mixer stand and using a dough hook attachment, add olive oil and salt. Then slowly add in flour while mixer is on a medium-low speed. Add until dough begins to “hug” the dough hook like in the picture above.
Remove from mixer stand and cover and let sit for another 30 minutes or until dough has about doubled in size. If you’d like to make the dough the day before you need it, you can do that as well & just keep it in the fridge overnight to rise.
Roll dough out into shape of your pan. This crust makes enough to cover about one 1/2 sheet pan or about six 4-inch mini pizzas.
Happy birthday to son and happy pizza to you.