HOMEMADE PIZZA SAUCE WITH OLIVE OIL
This is a delicious pizza sauce, quick and easy, and everyone who has it loves it. The olive oil near the end preserves its flavor.
Provided by esor99
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pizza Sauce Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Bring tomato puree, diced tomatoes, garlic, brown sugar, Italian seasoning, basil, and red pepper flakes to a boil in a large saucepan. Reduce heat to low and simmer uncovered until sauce is thickened, about 30 minutes. Stir olive oil into tomato sauce and simmer until hot, 1 to 2 minutes more.
Nutrition Facts : Calories 114.8 calories, Carbohydrate 15 g, Fat 5.4 g, Fiber 3.1 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 546.1 mg, Sugar 8.9 g
PIZZA INFUSED OIL
Use this delightful oil for seasoning pizza dough, calzones, focaccia, croutons, bread crumbs, pastas, etc
Provided by Nyteglori
Categories Very Low Carbs
Time 2h20m
Yield 1 cup
Number Of Ingredients 10
Steps:
- In a small saucepan, combine all the seasoning ingredients.
- Whisk over low heat just until warm and oil becomes fragrant.
- Remove from heat and let rest for 2 hours at room temperature.
- Keep in refrigerator in a capped bottle.
Nutrition Facts : Calories 1947, Fat 216.9, SaturatedFat 30, Sodium 1171.8, Carbohydrate 7.9, Fiber 3, Sugar 1.5, Protein 1.4
CHILI OIL
Steps:
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
PIZZA WITH GARLIC AND OLIVE OIL
Steps:
- At least 45 minutes before baking pizza, put a pizza stone or 4 to 6 unglazed "quarry" tiles arranged close together on oven rack in lowest position in oven and preheat oven to highest setting (500°-550°F).
- Finely chop garlic and in a small bowl combine with oil, oregano, red pepper flakes, and coarse salt.
- On a lightly floured surface pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times, into a 9-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
- Dust a baker's peel or rimless baking sheet with flour and carefully transfer dough to it. Jerk peel or baking sheet once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Working quickly, top dough with oil mixture, spreading with back of a spoon to within 1/2 inch of edge.
- Line up far edge of peel or baking sheet with far edge of stone or tiles and tilt peel or baking sheet, jerking it gently to start pizza moving. Once edge of pizza touches stone or tiles, carefully pull back peel or baking sheet, completely transferring pizza to stone or tiles (do not move pizza). Bake pizza 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board.
- Cut pizza into wedges and serve immediately.
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