This is actually my pizza recipe but the sauce I use is the mother of all Italian tomato sauces http://www.food52.com/recipes/4502_una_pizza_rustica_e_autentica_for_sophia_loren
Please don't get too fancy. That said a very cool technique I stole is to tie up fresh basil in cheese cloth like a bouquet garnie and poach that little pouch in the sauce whilst it's cooking. The basil flavor spreads through the sauce.
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Please don't get too fancy. That said a very cool technique I stole is to tie up fresh basil in cheese cloth like a bouquet garnie and poach that little pouch in the sauce whilst it's cooking. The basil flavor spreads through the sauce.
Garlic
Spanish onion
Thyme
1/2 carrot shredded
Cooked down to a thick consistency