Crushed Tomatoes vs Whole Peeled
I'm making - https://www.americastestkitchen.com/recipes/6316-thin-crust-pizza
And I don't have the whole tomatoes called for in the recipe, instead I have -https://www.google.com...
I'm assuming I can substitute the crushed for the whole tomatoes and just not blend it. The can is the same size as the one called for in the recipe. Also, the tomatoes I have are the type used by pizza shops to make sauce. My only concern is that since ATK says the tomatoes should be drained, perhaps my tomatoes will be too wet and soggy up the crust.
Any guidance here?
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