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Simple Marinara for Pizza

Posted Dec 10 2012 9:28am

I am pretty picky when it comes to pizza, so I often end up making my own.  It is really easy to do.
Click here for a tutorial and dough recipe that works really well to create a lovely crust without a pizza stone. 

If you are Gluten Free, here's a recipe for Super Simple Gluten Free Pizza Dough!

Gluten Free Pizza!
 

I like a chunky, simple sauce and while my Roasted Garlic Marinara i s fabulous, I like to change the flavors slightly for use on pizza.  There's something about Fennel and Marjoram that just do it for me.


Canned tomatoes, dried spices, extra virgin olive oil, balsamic vinegar and fresh basil come together to create such a lovely, tangy, yet sweet sauce you will never go back to jarred again. What matters here is the METHOD of cooking.  You won't get the same results if you throw everything together.  You are starting with a cold pain and garlic, and SLOWLY bringing it up to temperature to bring caramelizing it; this is essential. Don't rush this step.


The pan you use is important as well, because we will be reducing the sauce.  The chunky tomatoes break down and the juice will thicken and almost become a syrup when it's reduced with the balsamic vinegar.


See how much liquid is in the sauce before it's reduced?  I also like to add the fresh basil twice.  Once before reducing the tomato juice and then stirred in right at the end.


Marinara for Pizza
  • 3 tbsp extra virgin olive oil
  • 10 cloves garlic, sliced
  • 2 teaspoons marjoram
  • 1/2 teaspoon fennel powder
  • crushed red pepper flakes to taste (optional) 
  • 2 tbsp balsamic vinegar
  • 1 28 oz can diced tomatoes and their juice
  • 1 cup fresh basil
  • Smoke sea salt and black pepper to taste
  •  
Method:
  1. In a COLD, heavy bottomed 12 inch skillet add the oil and garlic. Turn heat to medium low and SLOWLY brown the garlic.  This will take 20 minutes or so.
  2. Now add the spices, turn the heat to medium and cook for a couple of minutes. 
  3. De-glaze with the balsamic vinegar, stir in the tomatoes.
  4. Turn heat to medium high, stir in 1/2 cup of the basil and reduce liquid by half
  5. Turn the heat off, add the rest of the basil and stir in the salt and pepper to taste. 
 This is a great sauce to make in triple batches and freeze.  It's also good over pasta and definitely would be a winner to simmer my beanball s in!

See how perfect it is on pizza?  The liquid soaks into the crust just enough and the big chunks of tomato hold the toppings so well...


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