From Melissa Roberts and Maggie Ruggiero, Gourmet Magazine, January 2009.
Makes enough sauce for 1 large pizza, but I usually make extra sauce and freeze it.
1 (14 or 15 oz) can whole San Marzano tomatoes in juice
2 large garlic gloves, smashed and roughly chopped
2 tablespoons olive oil
4-6 basil leaves plus more for sprinkling
Salt to taste
6 ounces fresh mozzarella, cut into ¼ inch thick slices
Pizza dough, rolled out into 1 large pizza
Pulse tomatoes with juice in a blender briefly to make a chunky puree.
Cook garlic in oil in a saucepan over medium-low heat until fragrant and pale golden, about 2 minutes. Add tomato puree, basil, and salt. Simmer, uncovered, stirring occasionally, until thickened and reduced to about ¾ cup, about 40 minutes. Season with salt if needed and cool.
To assemble pizza, spread sauce over dough, leaving a 1 inch border. Arrange cheese on top. Sprinkle with torn basil leaves. Bake at 500 degrees F for about 10-15 minutes, or according to dough recipe being used.
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