I was so thrilled to adapt Marcella Hazen's Tomato Sauce with Onion and Butter! I decided to add several ingredients with the intent of gently tweaking her amazing recipe into the perfect sauce for my original Scallop, Bacon and Basil Wood-Fired Pizza. When I was working on the sauce, I added some olive oil, fish sauce, carrot, vodka, oregano, basil, heavy cream, red pepper flakes, and parmesan cheese. The changes turned out very well, and I was pleased with the results. I cooked the pizza on our outdoor pizza oven, and it was a huge hit! —Terra
1 hour 25 minutes
28 ounce can Italian tomatoes, with juice
Onion, peeled and halved
Carrot, cut into 3 inch sections
Garlic cloves, minced
Red pepper flakes
Fresh oregano, minced
Fresh basil, minced
Heavy whipping cream
Salt and pepper to taste
Active dry yeast
4 or 5
Scallops, cut crosswise into 2 or 3 slices each
Make your pizza dough first: I like to mix mine in a bread machine on the dough setting. Add all ingredients to bread machine pan, starting with the wet ingredients. After dough has completed the dough setting, place in a olive oiled ziplock bag or bowl, and refrigerate for 72 hours or so.
Meanwhile, make your sauce: In Dutch oven, place tomatoes, onion halves, carrot chunks, salt, pepper, butter, olive oil, minced garlic, oregano, basil, and sprinkle red pepper flakes. Crush the tomatoes with your hands or potato masher to break them down (try to leave them a little chunky). Cover with dutch oven lid aslightly ajar and slow roast in the oven at 200 degrees for 5 to 6 hours; stir every one to two hours, until mixture is reduced by half. Carefully remove Dutch oven from oven and place on stovetop. Discard onion halves and carrots. Add fish sauce, heavy cream, vodka and taste and adjust salt and pepper if needed. Cook for another 20 minutes over so medium heat until slightly thicker.
To put together your pizza (this recipe should make two pizzas, depending on how big you want them):
Remove dough from refrigerator open bag. Allow dough to warm up for about 30 minutes. The dough should be slightly cooler than room temperature. Divide dough in half and lightly sprinkle flour on dough ball and transfer to a floured surface. Roll out pizza dough, using your fingers to make a little rim. Lightly dust pizza peel with semolina an place dough on peel. Working quickly and without pressing down on your dough, top the pizza with sauce, the bacon, slices of scallop, and mozzerlla cheese. "Launch" pizza into your pizza oven without hesitation, which can cause the crust to stick and you to lose your toppings! The pizza should bake in 7 or 8 minutes, depending on how hot your oven is. Remove with pizza peel, let cool for a minute or two, slice and serve!
Note: you could also cook your pizza in a conventional oven, either on a baking sheet or a pizza stone. Use the highest temp your oven will go.