What's that smell? |
My humble attempt at a cooking blog. Email me any great recipes you have. I'll try them out and if I like them, I'll post them here. Proper credit given, of course. angelasangle@gmail.com |
I burnt the cheese! It was only in for 20 minutes, but the cheese got very brown. I don’t know if you’ve ever had burnt cheese, but it is so good. Other than the aesthetics, dinner was a success. Quick, easy, and gone.
The boys don’t like the tomatoes and basil on it, so we had to do a half and half. Since I had already made pie crust yesterday, I decided to use a pre-made crust. You can usually get some dough from your favorite pizzeria. Just pop it in the freezer and bring it out to thaw about 5 hours earlier than you want the pizza. If you’re up for making some homemade dough, this is a recipe I’ve used before. The sauce is from scratch and is the best I’ve found. I’ve tried several different recipes and variations and have not been happy. It was not thick enough or it wasn’t seasoned right, it was always missing something. This sauce is the right consistency, the right blend of seasonings, it has a little heat, and it makes enough for 2 pies (or one, if you like a lot of sauce). Obviously, the toppings are whatever your taste buds can come up with. Enjoy!
In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese (the warm water usually takes care of this). Sauce should sit for 30 minutes to blend flavors.
In the meantime, roll out dough. Transfer to greased pizza sheet. When sauce is ready, spread over dough, stopping an inch before edge. Add cheese to entire pie. Add desired toppings. Bake on 425 for 15-20 minutes.
Remember if you are using meat toppings, they should be cooked before adding to the pizza.
