I’ve never made Pizza from scratch before, and I had no idea it would take so long. Overall, I reckon it is worth the effort, but only on a day when there isn’t much else on!
My half had to remain cheese free, sigh, as dairy has become my nemesis. But the pile of veggies, home reared ham, pineapple & sultanas almost made up for it!
The dough recipe I pinched from the Baking Mad site and quite frankly, it can’t be improved upon.
This recipe makes 3 pizzas, which has left my freezer a little fuller and my evenings a little easier this month.
- 2 cans of tomatoes or equivalent in fresh tomatoes
- 1 chill chopped
- 1/2 teaspoon smoked paprika
- 4 garlic cloves
- A dash of Worcester sauce
- For the sauce gives the sauce a piquant meatiness. Adding fried smoky bacon would do the same, I simmered a pan full of skinned fresh, chopped tomatoes for a couple of hours until they had reduced by about half. I then added a chopped chilli, 1/2 tsp of smoked Paprika , several garlic cloves and a dash of Worcester sauce. Simmer this until it all becomes a little syrupy.
- If you're using fresh tomatoes, skin them first by placing them in a bowl of freshly boiled water for a minute, scooping them out with a slotted spoon and plunging them into a sink or bowl of cold water. When cool enough to handle, slip their skins off and cut into chunks.
- Empty the fresh or canned tomatoes into a pan, bring to the boil then leave to simmer gently for at least an hour, ideally two.
- When they have reduced by half, add in the other ingredients letting simmer for around 15 minutes or until the sauce is looking thick, glossy and syrupy.
- Use as much as you need for your pizzas, storing any excess in the fridge or freezer.