Pizza Sauce

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Basic pizza sauce

A list of all the pizza toppings would be pointless instead I prefer to leave it to the individuals imagination, taste preference, budget and seasonal availability. To simplify your choice I have classified them in three categories, the red, white and green just as the Neapolitans did all those years ago. The red pizza uses tomatoes and this is usually known as the basic sauce.

Tomato sauce: I enjoy the one I learnt during my bread making course so I will share it with you.

Two 400g tins of whole peeled tomatoes in juice
Two 140g Tomato paste
750g of onions
4 tbsps of olive oil
1 teaspoon Coriander seeds
1/2 teaspoon anis seeds
1/4 teaspoon ginger powder
4 cloves
3 laurel leaves
Fresh or dry Thyme
Salt and pepper
1 cups water

Cut the onions quite fine
Blanch the onions in the frying pan with 3 spoons of olive oil and the cloves.
Add the rest of the ingredients
Let it cook slowly for an hour and half
Leave it to cool down before using it on your pizza.

Pesto Sauce: This is my l favourite, a perfumed combination of olive oil, basil, shaved parmesan, mozzarella with subtle hints of garlic, pistachio or pinenuts. Crush all ingredients in a mortar and pestle, never use a food processor!

Copyright © 2005 Henri Saurat - All rights reserved