Homemade Pizza With Mild Tomato Sauce Recipes

Steps:

• Halve the tomatoes lengthwise through the stems. Squeeze the tomatoes over a bowl or sink to remove the seeds and watery centers. Chop the remaining tomato flesh roughly and transfer to a food processor. Add the oil, tomato paste, sugar, oregano, garlic, 1 tablespoon salt and some pepper and pulse until mostly pureed with some small chunks. Pour into a fine-mesh sieve over a bowl and let some of the watery liquid drain, shaking gently for about 30 seconds to help it out. Pour the tomato sauce into another bowl or jar and use immediately or refrigerate up to 1 day.

Steps:

• In a medium bowl, combine tomato sauce, garlic, oregano and basil and mix all together. Spread mixture over pizza crust, if desired.

Steps:

• Tip the flour into a bowl, then stir in the yeast and 1 tsp salt. Make a well in the centre and pour in 200ml warm water (make sure it's not too hot) along with the oil. Stir together with a wooden spoon until you have a soft, fairly wet dough.
• Tip the dough out onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside for an hour or so or until the dough has puffed up and doubled in size. You can also leave the rough, unkneaded dough in the bowl, cover with a tea towel and leave in the fridge overnight and the dough will continue to prove on its own.
• Meanwhile, make the tomato sauce. Put the oil in a small pan and fry the garlic briefly (don't let it brown), then add the passata and simmer everything until the sauce thickens a little. Leave to cool.
• Once the dough has risen, knead it quickly in the bowl to knock it back, then tip out onto a lightly floured surface and cut into two balls. Roll out each ball into a large teardrop that is very thin and about 25cm across (teardrop shapes fit baking sheets more easily than rounds).
• Heat oven to 240C/220C fan/ gas 9 with a large baking sheet inside. Lift one of the bases onto another floured baking sheet. Smooth the sauce over the base with the back of a spoon, scatter over half the mozzarella, drizzle with olive oil and season. Put the pizza, still on its baking sheet, on top of the hot sheet in the oven and bake for 8-10 mins until crisp.

Steps:

• Cut an "x" in the bottom of each tomato. Fill a large mixing bowl with ice water.
• Bring a large pot of water to a boil. Add tomatoes to the boiling water until skins start to curl, about 30 seconds. Remove tomatoes from the boiling water and submerge in the bowl of ice water. When tomatoes have cooled enough to handle, remove from ice water. Remove and discard tomato skins; transfer tomatoes to a blender.
• Blend tomatoes until liquefied, and transfer to a medium saucepan. Add onion, garlic, basil, oregano, salt, and pepper. Simmer over medium heat until sauce reduces to desired consistency, 60 to 90 minutes.
• Puree sauce with an immersion blender until smooth. Use sauce immediately, or store in the refrigerator overnight to allow flavors to develop.

Steps:

• Preheat oven to 425F degrees.
• Put flour in large bowl with yeast, sugar, salt; stir together.
• Stir in vegetable oil and mix well.
• Add water to the flour mixture and beat vigorously 20 strokes; let rest 5 minutes.
• Divide dough into 2 parts; toss or roll to shape and place on a pizza pan.
• In a large saucepan combine tomato sauce, oregano, salt, garlic and pepper; bring to a low boil then simmer for about 10 minutes.
• Remove sauce from heat and stir in cream.
• Divide sauce between both pizzas to your own desired amounts.
• Sprinkle parmesan cheese over top and add other toppings BUT NOT mozzarella cheese.
• Bake pizza in hot 425F oven for about 15 minutes.
• Add mozzarella cheese and bake for 10 minutes longer.
• To Freeze: Make pizza as the above directions including baking. Once cooled wrap thickly in plastic wrap, then wrap in foil, seal tightly and I like to wrap once again in plastic wrap. Will last for 3 months in the freezer. To reheat; totally unwrap frozen pizza and put on a pizza pan with holes in it or directly on the rack of the oven (if you use direct racks place foil underneath to prevent overspills). Bake 425F for 10-15 minutes. If you have loads of toppings it could take another 5 minutes or so. Watch it after the 10-15 minutes.

Steps:

• In a large saucepan over medium heat, combine tomato sauce and paste. Add remaining ingredients; mix well. Bring to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Cool. , Pour into jars or freezer containers, leaving 1/2-in. headspace. Freeze up to 12 months. Thaw frozen sauce in refrigerator before serving.

Steps:

• Place tomatoes, water, and olive oil in a blender or food processor; blend until smooth. Transfer tomato mixture to a large pot.
• Stir sugar, garlic salt, and vinegar into tomato mixture and bring to a boil. Reduce heat to medium-low and simmer until thickened, 1 to 2 hours, stirring occasionally.
• Pour tomato sauce into a clean blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until tomato sauce is very smooth.