Pizza Three Ways + Quick & Easy Tomato Sauce

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This sauce is so simple that you might think that you are missing something. Absolutely not — it is so full of rich tomato flavor and just enough garlic to make you take notice. Of course, we added a little extra garlic — my husband believes that you can never have too much. The sauce is used in only one of the following recipes. The other two use crème fraiche or olive oil as the base. I won’t go into great detail about these pizzas because this entry is really full of a lot of information. I will tell you though that each one is spectacular in its own right. Plan a pizza party at home soon, and enjoy putting these wonderful recipes together with your friends and family!!

Note:  To serve — brush the edges of the pizza with extra-virgin olive oil when it comes out of the oven, and sprinkle with sea salt or parmesan cheese.


PIZZA THREE WAYS + QUICK & EASY TOMATO SAUCE

Ingredients (Sauce)

  • 1 (14 ounce) can San Marzano whole peeled tomatoes
  • 1 medium garlic clove, minced
  • 1 T. extra-virgin olive oil
  • Sea salt and freshly ground black pepper

Directions

  1. Drain the liquid from the tomatoes and transfer tomatoes to a small bowl. Using an immersion blender, pulse 3 or 4 times until the tomatoes are pureed. Stir in garlic and olive oil. Taste and adjust seasoning with salt and pepper. Set aside.

Ingredients (Classic Margherita Pizza)

  • 1/2 recipe Perfect Pizza Dough (for one 12″ pizza)
  • Cornmeal or semolina flour, as needed
  • 1 pound fresh mozzarella or buffalo mozzarella, torn into bite size pieces
  • 2-3 Roma tomatoes, sliced
  • Extra-virgin olive oil for garnishing and brushing crust
  • 7-10 fresh basil leaves, torn into pieces
  • Flaky sea salt

Directions

  1. Place pizza stone or steel in the lower third of the oven and pre-heat the oven to 500 F.
  2. Once your stone is preheated, start rolling out your dough. Dust work surface with flour. Flatten one dough ball to a thickness of 1/2 inch, and roll to desired diameter. If you are making more than one, transfer to a parchment paper lined rimmed baking sheet and cover with another piece of parchment and proceed with the remaining dough.
  3. Dust a pizza peel with cornmeal or flour and place a dough round on the peel. Give the peel a little shake to make sure that the dough moves freely and is not sticking. Lightly coat dough with tomato sauce, leaving 1/2 inch exposed around the edge.
  4. Top with torn cheese and sliced tomatoes and season with salt and pepper. Working quickly, open the oven and slide the pizza off the peel onto the pizza stone/steel.
  5. Allow your pizza to cook until the crust is golden brown and crisp and the cheese is bubbling, about 8-10 minutes. Remove the pizza from the oven and place on a cutting board. Let pizza rest for 1-2 minutes before you cut it. Repeat process with remaining dough and sauce.

Ingredients (Smoked Salmon, Arugula & Crème Fraiche Pizza)

  • 1/2 recipe Perfect Pizza Dough (for one 12″ pizza)
  • corn meal or semolina flour, as needed
  • 4 oz. crème fraiche
  • 1/2 T. minced dill
  • Zest and juice of 1/2 lemon, divided
  • Sea salt and freshly ground black pepper
  • 1/8 small red onion, very thinly sliced
  • 2 T. capers, drained and rinsed
  • 1 cup baby arugula
  • 3 ounces cold smoked salmon, sliced on a bias in thin strips

Directions

  1. Place pizza stone or steel in the lower third of the oven and pre-heat the oven to 500 F.
  2. In a small bowl, whisk together crème fraiche, dill and lemon zest. Taste and adjust seasoning with salt and pepper.
  3. Once your stone is preheated, start rolling out your dough. Dust work surface with flour. Flatten one dough ball to a thickness of 1/2 inch, and roll to desired diameter. If you are making more than one, transfer to a parchment paper lined rimmed baking sheet and cover with another piece of parchment and proceed with the remaining dough.
  4. Dust a pizza peel with cornmeal or flour and place a dough round on the peel. Give the peel a little shake to make sure that the dough moves freely and is not sticking. Pierce the surface all over with a fork and lightly coat with olive oil using a silicone brush. Bake until golden brown and crisp, about 8 to 10 minutes. Remove crust from oven and allow to cool before topping.
  5. In a medium bowl, combine onion, capers, arugula and drizzle with just enough olive oil to coat. Taste and  adjust seasonings with salt and pepper. Coat the cooled pizza crust with the crème fraiche mixture. Top crème fraiche with sliced salmon and top with arugula mix. Drizzle with lemon juice and sprinkle with salt and pepper, cut and serve.

Ingredients (Shaved Asparagus, Burrata & Prosciutto Pizza)

  • 1/2 recipe Perfect Pizza Dough (for one 12″ pizza)
  • Cornmeal or semolina flour, as needed
  • 1/4 lb. medium asparagus, shaved end to end with a sharp vegetable peeler or cut into thin diagonal piece
  • 1/2 cup torn burrata cheese
  • 4 thin slices prosciutto, torn into 1″ pieces
  • Sea salt and freshly ground black pepper
  • 2 eggs cracked into separate small bowls, optional

Directions

  1. Place pizza stone or steel in the lower third of the oven and pre-heat the oven to 500 F.
  2. Once your stone is preheated, start rolling out your dough. Dust work surface with flour. Flatten one dough ball to a thickness of 1/2 inch, and roll to desired diameter. If you are making more than one, transfer to a parchment paper lined rimmed baking sheet and cover with another piece of parchment and proceed with the remaining dough.
  3. Dust a pizza peel with cornmeal or flour and place a dough round on the peel. Give the peel a little shake to make sure that the dough moves freely and is not sticking. Lightly brush dough with olive oil, leaving 1/2 inch exposed around the edge.
  4. Top with shaved asparagus, burrata and prosciutto; season with salt and pepper.
  5. Allow your pizza to cook until the crust is golden brown and crisp and the cheese is bubbling, about 8-10 minutes. Remove the pizza from the oven and place on a cutting board. Let pizza rest for 1-2 minutes before you cut it.
  6. Transfer pizza to oven and cook until crust is crispy and the asparagus is lightly charred, about 8 minutes for an individual pizza. If topping your pizza with an egg, cook the pizza for 5 minutes or until 75% done. Quickly open the oven and pour the cracked egg right in the center of the pizza. Bake for 3 more minutes until egg white is opaque bu the yolk is very soft to the touch. Remove the pizza from the oven and place on a cutting board. Let pizza rest 1-2 minutes before cutting.

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~ from Sur la table ~

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