Quick & Easy Pizza Sauce SAUCE Picks

Delight Gluten Free - - Indulge - Source: Erika Mered­ith // alit­tlein­san­ity.com


1 14.5-ounce can diced toma­toes 1 6-ounce can tomato paste ¾ cup wa­ter 3 ta­ble­spoons olive oil 2 ta­ble­spoons ap­ple cider vine­gar 1-2 gar­lic cloves, peeled and whole ½ to 1 sweet or yel­low onion,

peeled and quar­tered 2 tea­spoons basil 2 tea­spoons pars­ley 1 tea­spoon oregano ½ tea­spoon salt ¼ tea­spoon pep­per (or to taste) Place all in­gre­di­ents into your Vi­ta­mix con­tainer and blend on Vari­able Speed 7 to 10 for 30 to 60 sec­onds. Use the tam­per if nec­es­sary. If you don’t have a Vi­ta­mix, you can use a stan­dard blender, food pro­ces­sor, or im­mer­sion/hand blender (but you’ll need to finely chop your gar­lic and onions first). Although you can use this di­rectly on your pizza crust, it tastes so much bet­ter if it sim­mers over heat for a few min­utes. Pour sauce into a medium pot and sim­mer cov­ered over medium heat for 10 to 15 min­utes, stir­ring oc­ca­sion­ally. Re­move from heat, un­cover, and let cool on stove­top while you pre­pare you crust and top­pings. Spread on pizza crust, use your fa­vorite top­pings, and bake ac­cord­ing to your recipe. I use ap­prox­i­mately ¾ cup per medium-sized crust.

Note: This recipe makes enough for 4-6 medium-size crusts (us­ing ap­prox­i­mately ¾ cup of sauce per crust), but can eas­ily be scaled to pre­pare in bulk.

2. Add olive oil to a deep bowl. Place the dough ball into the bowl and turn it twice to coat it with the oil. Cover the bowl with plas­tic wrap or a kitchen towel and let dough rise at room tem­per­a­ture for 2 hours. Once the dough has dou­bled in size, start the sauce. In a mix­ing bowl, com­bine the canned ground toma­toes, oregano, basil, and Ro­mano cheese and mix to­gether. You can al­ter­na­tively use your fa­vorite jarred sauce. Set aside.

3. Pre­heat oven to 475 de­grees. Coat the sides and base of a 12- by 1½-inch deep dish pizza pan or cake pan with olive oil or olive oil spray. Spread and push the dough ball across the bot­tom of the pan and up the sides. Lay the slices of moz­zarella and pro­volone on top of the dough, over­lap­ping the slices to cover all of the dough. Spread the tomato mix­ture evenly over the cheese. Bake 25 to 30 min­utes un­til crust is golden brown. Op­tional: sprin­kle some grated Ro­mano cheese or Parme­san cheese on top. Re­move from pan with two spat­u­las, slice, and serve!

Source: blends­by­orly.com/recipes/gluten­free-deep-dish-pizza

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