Quote:
Originally Posted by thevillages2013
I make my own pizzas crust and all. Bread machine on the dough setting, dump six ingredients in there and ninety minutes later the dough is ready to roll out and make a fresh pizza. Sometimes I make the sauce other times I cheat with a jar. The best cheese is hand grated rather than already grated because it doesn’t have that anti caking agent . Toppings always include onion and mushrooms but sometimes Italian sausage or ground beef or pepperoni. I have a couple of pizza stones.
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Pizza Sauce
5-7 Cloves Garlic
28 Ounce Can San Marzano Tomatoes
4 Tablespoons Olive Oil
½ Tablespoon Monk Fruit
1 Tablespoon Balsamic Vinegar
½ Tablespoon Kosher Salt
Liberally sprinkle dried fennel on top of the sauce on the pizza before adding other ingredients and baking.
Directions
Put garlic cloves in the foot processor – pulse until chopped (count to 6)
Add remaining ingredients and pulse in food processor until desired size
Still quite chunky
Ready to spoon unto pizza. No cooking necessary but simmering sauce for a while makes a thicker sauce.
Glass jar lasts a couple of weeks in the fridge.
To store longer, spoon into a Ziplock bag and freeze. About 2/3 cup to a 15” diameter pizza = thick sauce.