Thin Crust Neapolitan PizzaJune 30, 2010 | This post is in: Recipes |
A successful pizza is not merely based on the quality of the dough, but also on the quality of the pizza sauce and the freshness of the toppings. Once these three elements are successfully combined, you are likely to impress your guests with tasty pizzas.
This is a recipe based on a batch of healthy goodness that yields enjoyable and savory pizzas: flavorful grilled mushrooms, thinly sliced tomatoes and mozzarella over a crispy Damascus flatbread, with a splash of fresh tomato sauce. There it is… the real excellence of a popular dish and how to make it healthier!
How to make outstanding pizza sauce: tomato sauce
The tomato sauce is obviously the most common type of sauce used in pizza making. The sauce is an important element that ties the ingredients together and provides the whole dish with its unifying taste revealing the pizza crust and the toppings’ flavor.
1. Wash tomatoes in cold water, pat dry, remove seeds and cut into small chunks. Add to blender and reduce fresh tomatoes into paste. Plum tomatoes are the best variety for pizza sauce making. Fresh and ripe whole plum tomatoes make tastier tomato-based sauce.
2. Add ½ cup of water and grind well to ensure uniform consistency and texture. The tomato base must have a thick texture, therefore be careful how much water is poured in during the grinding stage. However, you can turn an overly thin sauce into a thick one Just simmer it over low heat and some water will evaporate. Note that this method will affect the flavor of the sauce.
3. Once you prepare your tomato base, start to prepare cooking the sauce. Heat a large non-stick frying pan over medium high, and pour in olive oil. Melt butter in.
4. Mince the garlic and add it to the pan. While sautéing the garlic, shake the pan around a bit. Once it turns mildly brown, pour in the tomato base and stir for a few seconds. Bring the pan to a boil, season with salt and pepper, then turn the heat down and let simmer.
5. Add herbs and spices during the last few minutes of simmering.Spices and herbs are the final step as you add them when the sauce is nearly cooked. Italian style pizza uses basil and oregano, but the spices can vary. Fennel seeds and laurel leaves yield very flavorful pizza. To create an even stronger taste, lots of parsley is recommended. Make sure that after cooking you remove the laurel bark and the laurel leaves. For spicy pizza sauce, add cayenne pepper or paprika.
Chop fresh leaves of basil and Oregano into small pieces (if you are using dried herbs, crush them first using your fingers or a pestle and mortar to release trapped flavors).
It will be ready when it’s the perfect consistency for spreading on the pizza. Then set aside to prepare the toppings.
How to conserve the sauce?
If you prepared your tomato sauce in advance or want to conserve it, keep it stored in a jar in the fridge (it’ll keep for a week or so), or freeze it in batches, or even in an ice cube tray so you can defrost the exact amount you need.
How to make the outstanding thin crust pizza
1. Preheat oven to 450° F. Thinly slice tomatoes, mozzarella, and mushrooms. Smoked mozzarella infuses this dish with distinctive flavor, though you can substitute regular mozzarella, if you prefer
2. Brush olive oil over entire shell making sure to thoroughly coat the edges, using a pastry brush.
3. Brush the tomato sauce evenly over the shell to within a ¼” of the edge.
4. Sprinkle tomato slices on top of bread and then sprinkle mozzarella slices evenly over the tomatoes.
5. Scatter the thinly sliced fresh baby Bella mushrooms and distribute the baby basil leaves over the pizza.
Place in the oven at about 450° for 5 minutes or until crisp and enjoy!