Main Dishes (& B'fasts)
Pizza Sauce::
4 T Olive oil
2 T Fresh oregano, chopped
3 cloves Garlic, minced
2 ea Anchovy filets
1/4 tsp Chile flakes
1/4 tsp Dried oregano
1 ea 28-oz can Cento brand San Marzano plum tomatoes FROM ITALY
Salt and pepper to taste
1/2 tsp Sugar
1 ea Small pinch of baking soda
Pizza::
1 ea Pizza crust from Whole Foods
2 cups Shredded cheese: mozzarella, feta, parmesan or other varieties
Other assorted ingredients, to taste:
Pepperoni, sausage, cooked bacon, onions, black olives, mushrooms, artichoke hearts
Pizza recipe from Boulder Ingestment Group. Pizza sauce recipe transcribed from "Chef John's Secret Pizza Sauce Recipe" video from foodwishes.com with assistance from Christine Cappello.
Pizza Sauce:
Pour tomatoes into a bowl and crush into puree with your hand.
Pull leaves off stems of fresh oregano and chop finely.
Pour olive oil into a saute pan over medium low heat and add 2 anchovy filets.
When anchovies begin sizzling, add minced garlic; cook about 60 seconds, NOT so garlic browns.
Add fresh chopped oregano. Turn heat down to low and cook for 2 minutes.
Add red chili flakes, dry oregano, and tomatoes and bring heat up to achieve a simmer.
Add salt, sugar, black pepper, and baking soda, then continue simmering for 35-40 minutes.
Pizza:
Pre-heat oven to 525°F.
Knead out the dough with your hands to make a pizza crust of desired size.
Spread tomato sauce evenly over crust; don't use too much as the flavor is quite intense.
Spread shredded cheese evenly.
Add other ingredients as desired.
Place high-temperature oven paper on pizza pan, then place raw pizza on paper. Substitute pizza stone for pan for a crisper crust.
Insert into oven and bake for about 10 minutes (check frequently toward the end) or until crust just begins to brown at the edges.