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I had to visit this thread because I'm making pizza tonight- sausage with sautéed pepper and onion. Along with a pepperoni stromboli for superbowl snacks.
Originally Posted by cubbie
(Post 24274202)
I could also use some help on pizza sauce. Whatever kind I buy or make doesn't keep well --- anything with tomato paste in it seems disposed to go moldy very quickly. I've tried making sauce and freezing it in small containers, but it doesn't seem very good upon defrosting. I am wondering how more successful home pizza makers manage to have good-quality sauce on hand whenever they want it.
For tomato paste I buy one of those tubes of tomato paste and keep them in the spice cabinet. Pricier than cans but so useful when I only need a tablespoon or so for a recipe. |
We use the Pomi strained tomatoes in a box (think a puree) as a base for the sauce- it doesn't have added water or salt like most other purees do. Then the spousal unit adds a little bit of Penzey's dried garlic/oregano/basil and a bit of salt & sugar to it.
I also use the tubes of paste as needed instead of canned tomato paste. |
I once was witness to a food horror show. I was at a party once with a make your own pizza station. It consisted of pita bread for the crust, ketchup for the sauce, shredded "Mexican" cheese, canned black olives, canned mushrooms, and pepperoni. If there was ever a crime against food...
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Originally Posted by readywhenyouare
(Post 24275835)
I once was witness to a food horror show. I was at a party once with a make your own pizza station. It consisted of pita bread for the crust, ketchup for the sauce, shredded "Mexican" cheese, canned black olives, canned mushrooms, and pepperoni. If there was ever a crime against food...
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Originally Posted by readywhenyouare
(Post 24275835)
I once was witness to a food horror show. I was at a party once with a make your own pizza station. It consisted of pita bread for the crust, ketchup for the sauce, shredded "Mexican" cheese, canned black olives, canned mushrooms, and pepperoni. If there was ever a crime against food...
blasphemy ! :D |
Had some chicken tikka, red pepper, red onion, mushroom and mozzarella on my tomato base this evening and it was magic. And my friend liked it as well. It was shared ...... :D
http://i612.photobucket.com/albums/t...831E73A582.jpg http://i612.photobucket.com/albums/t...B640020AED.jpg http://i612.photobucket.com/albums/t...130B56357D.jpg http://i612.photobucket.com/albums/t...A0F2E56CFC.jpg http://i612.photobucket.com/albums/t...BC3FD372FA.jpg |
I have been experimenting. My constant mission to create that illusive perfect pizza continues with trying different ideas.
I'm trying to achieve an even thinner topping but with more flavour. So I made a large quantity of chopped smoky bacon with slowly braised red onion, and mushroom mixed with my famous tomato base which includes tomato (obviously), oregano, sugar, course back pepper, garlic salt, celery salt and a dot or two of chilli - all mixed and concentrated by evaporating off all moisture. And it has the advantage of being really suitable for bulk freezing so any "I fancy a pizza" moments means there is always some great prepared topping in the freezer ... and there's always mozzarella and dough balls in the fridge. It was really good. Lovely crust using 7 day dough and 90 seconds at just under 1000F brought a decent Neapolitan. http://i612.photobucket.com/albums/t...C07A7D738D.jpg http://i612.photobucket.com/albums/t...D995FE668B.jpg http://i612.photobucket.com/albums/t...E4C788BD2E.jpg http://i612.photobucket.com/albums/t...FD73189BE8.jpg |
My wife makes a killer fig vinaigrette pizza
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