Thursday, June 5, 2014

Thin Crust Pizza: Baking in the Oven (Video)

YouTube Link: Thin Crust Pizza: baked in the oven
More Videos: Helen's Kitchen Channel

If you are in need of a pizza stone, here is one on amazon.

All-purpose tomato sauce
This recipe makes enough sauce for about three 10-inch pizzas.  The leftovers taste great on top of pasta, fish, etc.  You can make this with either crushed or diced tomatoes.  If using diced, you’ll have to puree the sauce in the end with a food processor or blender.

2 Tbsp olive oil
1 yellow onion, diced
3 garlic cloves, minced
2 tsp fresh rosemary, minced (optional)
14.5 oz can of crushed tomatoes with juice (preferably Muir Glen)
A pinch of chili flakes
1/2 bay leaf (optional)

  1. Set a small saucepan over medium-low heat. Add olive oil, onions, and a generous pinch of salt. Cook stirring occasionally until completely translucent, very tender, and golden brown, about 15 minutes.
  2. Stir in garlic and rosemary and cook until fragrant, about 1 minute.
  3. Add tomatoes with their juice, chili flakes, and bay leaf. Simmer until most of the liquid evaporates and the sauce thickens, stirring every 10-15 minutes or as often as necessary to make sure the sauce doesn't stick to the bottom of the pan. This will take anywhere from 30 minutes to 1 hour depending on your pan.  Remove bay leaf. 
  4. If you used diced instead of crushed tomatoes, puree with a food processor or blender (I use immersion blender) until slightly chunky. Cool completely and use as needed. The sauce will keep in the fridge for up to 3 days.

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